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Crack Chicken Gnocchi Recipe

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4 from 5 reviews

Crack Chicken Gnocchi is a comforting dish featuring tender potato gnocchi simmered in a creamy ranch-style sauce loaded with juicy poached chicken, melted cheddar cheese, and crispy turkey bacon. Enhanced with aromatic shallots, garlic, and a blend of dried herbs, this easy-to-make recipe delivers rich flavors and a satisfying texture in under 40 minutes.

Ingredients

Chicken and Broth

  • 2 small uncooked chicken breasts (≈360g / 12.7oz)
  • 3.5 cups (840ml) chicken stock, low sodium

Meat and Aromatics

  • 75g (2.5oz) turkey bacon, diced
  • 1 shallot, finely diced
  • 2 cloves garlic, minced

Sauce Ingredients

  • ½ cup (120ml) 2% milk
  • ½ tbsp lemon juice
  • 175g Laughing Cow light cheese (or light cream cheese)
  • ½ tbsp cornstarch
  • 1 tsp dried parsley
  • 1 tsp dried chives
  • 1 tsp onion powder
  • ½ tsp dried dill
  • ½ tsp garlic powder

Gnocchi and Cheese

  • 500g (17.5oz) potato gnocchi (dry, vacuum-packed)
  • 60g (2.2oz) cheddar, grated (avoid pre-grated) – or Red Leicester

Others

  • Olive oil spray
  • Salt and black pepper, to taste
  • Fresh chopped parsley (or chopped spring onions / chives) for garnish

Instructions

  1. Poach the Chicken: Place the chicken breasts in a saucepan with 2 cups (480ml) of low sodium chicken stock. Bring to a boil, then reduce the heat and simmer gently for 10–12 minutes until the chicken is cooked through. Drain the chicken, let it cool slightly, then slice into pieces. Set aside. (Optionally, reserve the poaching stock to use in the sauce—ensure you have 360ml in total.)
  2. Cook the Turkey Bacon: Heat a non-stick frying pan over medium-high heat and spray it lightly with olive oil. Add the diced turkey bacon and fry until golden brown and slightly crisp. Remove and set aside for garnishing.
  3. Sauté Aromatics: In the same pan, spray a little more olive oil. Add the finely diced shallots and cook until they are lightly golden and softened, about 2–3 minutes. Add the minced garlic and fry for an additional 30 seconds to release its aroma.
  4. Make the Sauce: Pour in the remaining 1.5 cups (360ml) of chicken stock, 2% milk, and lemon juice. Stir in the dried herbs—parsley, chives, onion powder, dill, and garlic powder—and add the Laughing Cow light cheese. Whisk continuously until the mixture is smooth without lumps. In a separate small bowl, mix the cornstarch with a few tablespoons of water to create a slurry, then stir it into the sauce to help thicken it.
  5. Cook Gnocchi & Chicken in Sauce: Add the sliced poached chicken and uncooked potato gnocchi directly into the sauce. Bring the mixture to a boil, then reduce to a medium simmer and cook for 5 minutes until the gnocchi is tender and the sauce has thickened to a creamy consistency. Taste and adjust the seasoning with salt and black pepper as needed.
  6. Finish with Cheese: Transfer the skillet contents to an ovenproof dish. Sprinkle the grated cheddar evenly on top. Place under a grill (broiler) for a couple of minutes until the cheese is melted and lightly golden.
  7. Garnish & Serve: Sprinkle the crispy turkey bacon and fresh chopped parsley or spring onions/chives over the top. Serve immediately to enjoy the creamy, cheesy goodness with the perfect balance of flavors and textures.

Notes

  • Use low sodium chicken stock to control the saltiness of the dish.
  • Grate your own cheddar or Red Leicester cheese for better melting and flavor compared to pre-grated varieties which may contain anti-caking agents.
  • If you prefer a richer sauce, substitute 2% milk with whole milk or light cream.
  • Gnocchi cooks quickly; simmering it in the sauce allows it to absorb more flavor.
  • For a dairy-free version, substitute the cheese with vegan alternatives and use a plant-based milk.
  • Leftover poaching stock can be frozen for future soups or sauces.

Find it online: https://yumntasty.com/crack-chicken-gnocchi-recipe/