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Gnocchi Bianca Bake
Recipes
Gnocchi Bianca Bake
4 servings
1 hour, 30 minutes total (Active 10 minutes)

Ingredients

  • 2 cups fresh baby spinach
  • 4 oz gourmet mushroom blend (or sliced fresh baby portobella mushrooms)
  • 2 cups shredded Italian-style cheese blend, divided
  • 1 lb boneless, skinless chicken (breast, fillets, or tenderloins)
  • 15 oz jar Alfredo sauce (about 1 ½ cups), divided
  • 16 oz potato gnocchi
  • ¼ teaspoon pepper
  • Aluminum foil

Steps

    1. Preheat oven to 400°F. Chop spinach; combine spinach, mushrooms, and 1 cup cheese in medium bowl. Cut chicken into small, bite-size pieces and add to bowl (wash hands); stir to combine.
    2. Spread ½ cup Alfredo sauce in bottom of 9-inch baking dish; top with one-half gnocchi, then one-half chicken mixture. Repeat layers, beginning with Alfredo sauce. Top with remaining ½ cup Alfredo sauce and 1 cup cheese; sprinkle with pepper.
    3. Cover loosely with foil and bake 45 minutes. Remove foil and bake 10 more minutes until top is golden and chicken is 165°F. Let stand 10 minutes. Serve.

    Chef's Tip: Drizzle with balsamic glaze for a dramatic finish.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 660, Total Fat 30g, Sat Fat 18g, Trans Fat 0g, Chol 190mg, Sodium 1490mg, Total Carb 47g, Fiber 2g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 46g, Vitamin D 0%, Calc 35%, Iron 15%, Potassium 10%