Creamy gnocchi au gratin

💙 Why you'll love it

• Super tasty, the whole family will love it: a creamy sauce, tender gnocchi, juicy chicken and melting mozzarella.
• Incredibly easy: just cook the chicken, set aside and mix all the ingredients in the pan. A few minutes in the oven, and it's ready!
• Endlessly adaptable: you can modify and personalize this dish with all the ingredients you like - I've listed several options below.

🍗Ingredients

You'll need the following ingredients to make these delicious gnocchi. You can find the quantities in the recipe card below.

• Chicken - I recommend chicken cutlets or fillets.
• Italian seasoning - available in most supermarkets, in the spice section.
• Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
• Onion, yellow or white, which are milder than red onion.
• Spinach - it's in season from September to May inclusive, so make the most of it!
• White wine - use a dry white wine, such as Chardonnay, Sauvignon, Muscat, Riesling or Pinot Gris.
• Gnocchi - if you can buy fresh, it's much better. Otherwise, the classics will do just fine.
• Sun-dried tomatoes - make sure they're of good quality, as they're an important part of the recipe.
• Heavy cream - with 30% fat.
• Lemon to add a tangy flavour to the gratin.
• Oregano and Espelette pepper - to flavour the dish.
• Parmesan cheese - I really recommend buying a block and grating it at the last minute, it's so much better!
• Mozzarella - grated or in a ball, which you crumble with your hands.

🌶Variations

Feel free to modify this recipe to suit your tastes and adapt it depending on whether you want to make it a main course or a side dish. I suggest several options:

• Spice it up - you can replace the Espelette pepper with hot Cayenne pepper or chili flakes if you want something stronger.
• More vegetables - you can add button mushrooms (cooked before you add them, otherwise they'll give off too much water), roasted red peppers, cooked butternut squash, roasted zucchinis, cooked peas, blanched broccoli or cherry tomatoes.
• Other proteins - you can add bacon, salmon or any other meat…

✨How to make the best gnocchi au gratin?

Recipe details and quantities are in the recipe card below.

• Cut your chicken cutlet into large cubes and mix with 2 tablespoons of Italian seasoning, salt and pepper.
• Fry the chicken cubes in a hot pan with a light drizzle of olive oil, then set aside.
• Fry garlic cloves and onion until lightly colored. In the meantime, cut off the tough spinach tips.

• Deglaze with white wine, add the spinach and reduce over high heat, stirring to prevent sticking.
• Then add the gnocchi, chopped sun-dried tomatoes, heavy cream, lemon juice, oregano, Espelette pepper, salt, pepper, the last tablespoon of Italian seasoning, Parmesan cheese and chicken cubes.
• Cook for 2-3 minutes, then place in a dish, cover with mozzarella and bake at 428°F/220°C for 5 minutes. Finish with 1 or 2 minutes on the grill mode (stay in front of your oven, as it's very powerful and the dish can burn very quickly) and enjoy!
• Déglacez au vin blanc, rajoutez les branches d'épinard et laissez réduire le tout à feu vif, en mélangeant pour que ça n'accroche pas.
• Puis versez les gnocchi, les tomates séchées émincées et la crème fraîche.
• Ajoutez ensuite le jus de citron, l'origan, piment d'Espelette, du sel, du poivre et la dernière cuillère à soupe de mélange italien.

• Rajoutez aussi le Parmesan et les cubes de poulet.
• Laissez cuire pendant 2-3 minutes, puis déposez dans un plat, recouvrez de mozzarella et enfournez à 220°C pour 5 minutes. Terminez par 1 à 2 minutes en mode grill (restez bien devant car c'est très puissant et ça peut brûler très vite) et régalez-vous !

❄️Storage

Storage - once completely cooled, place the gnocchi gratin in an airtight container and refrigerate. It will keep for 2 to 3 days.

Reheat - in the microwave or in a frying pan for a few minutes.

😋Other dishes with sauce

• Farfalle with chicken and roasted garlic
• One pan Tuscan chicken
• Super creamy tuna pasta