Kitchen notes · a little help before you start
Cajun Chicken and Gnocchi Bake
A bubbling skillet of gnocchi under melted mozzarella is a comforting sight. Cajun-seasoned chicken sits on top, with sun-dried tomatoes and peppers tucked into the creamy sauce beneath it. The little gnocchi pillows make the sauce feel especially generous on the plate.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Sear without finishing the chicken
Brown the chicken lightly in the skillet, then set it aside for the sauce stage.
2. Add gnocchi uncooked
Stir the gnocchi into the cream and broth, let the mixture bubble, then turn off the heat.
3. Finish the skillet in the oven
Place the chicken over the gnocchi and add mozzarella before baking until the chicken is cooked through.
Get to know the ingredients
Drained sun-dried tomatoes
Add the drained tomatoes with the garlic after the onion and pepper soften.
Divided Creole seasoning
Divide the seasoning between the chicken and sauce, and keep in mind that it contains salt.
Potato gnocchi
No pre-boiling is needed; the gnocchi thicken the sauce as they cook.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 9 steps completeMake room for Cajun Chicken and Gnocchi Bake
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Check the chicken beneath the cheese
Finish when the chicken is cooked through and the sauce thickens; broil briefly if you'd like browned cheese.
A little more help as you go
Without an ovenproof skillet
You can transfer the skillet contents to a casserole dish for baking.
Watch the sauce before baking
Let the gnocchi mixture start bubbling, then take it off the heat before adding chicken and cheese.
A few questions you might have
Should I boil the gnocchi separately?
No, it cooks in the sauce and releases starch to thicken it.
Does the first sear fully cook the chicken?
No, the chicken is only lightly browned at that point and finishes in the oven.
What if my skillet can't go in the oven?
Transfer the contents to a casserole dish for the baking stage.
Can I brown the mozzarella more?
The final step allows a brief broil after baking if you'd like the cheese browned.
Should I add extra salt?
The listed Creole seasoning contains salt. Use a salt-free blend if you're sensitive to it.
Any more cooking tips?
Serves 4-6 (a whole chicken breast may be shared for smaller appetites). The gnocchi will release starch as it cooks, thickening up the sauce. There is no need to pre-boil it. If you don’t own an oven-proof skillet, transfer skillet contents to a casserole dish for step 8. Tony’s seasoning contains salt, so I do not add extra salt to this recipe. If you’re sensitive to salt, use Tony’s No Salt Seasoning instead.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: saltandlavender.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
