Can I use dried herbs instead of fresh for the garnish?

Absolutely! While fresh herbs provide the best pop of color and flavor, if you don't have them on hand, you can sprinkle a bit more dried herbs on top before serving. The dish will still be delicious.

My sauce seems too thin. What did I do wrong?

The sauce needs to simmer at a medium heat to properly thicken. If it's too thin, increase the heat slightly and continue cooking. You can also mix an additional teaspoon of cornstarch with a tablespoon of cold water and stir it in while the sauce is simmering.

Can I make this dish ahead of time for a dinner party?

Yes! You can prepare everything up to the point of adding the cheese topping. Refrigerate for up to 24 hours, then when ready to serve, bring to room temperature for 30 minutes, add the cheese, and broil until bubbly and hot throughout.

Is there a way to make this dish lighter?

Definitely! Try using fat-free milk, turkey bacon instead of regular bacon, and reduce the amount of cheese on top. You can also increase the protein-to-gnocchi ratio by adding more chicken and using less gnocchi.

Crack Chicken Gnocchi Recipe

Name: Crack Chicken Gnocchi Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 small uncooked chicken breasts (approx. 360g / 12.7oz); 3.5 cups (840ml) of chicken stock (low sodium); 2 cloves of garlic, minced; 1 shallot, finely diced; ½ cup (120ml) of 2% milk; ½ tablespoon lemon juice; 175g (6oz) of Laughing Cow Light (or light cream cheese); ½ tablespoon of cornstarch; 1 teaspoon dried parsley; 1 teaspoon dried chives; 1 teaspoon onion powder; ½ teaspoon dried dill; ½ teaspoon garlic powder; Salt and black pepper, to taste; 500g (17.5oz) of potato gnocchi (dry in a vacuum pack); 75g (2.5oz) of uncooked lean smoked back bacon, diced small; 60g (2.2oz) of cheddar cheese, grated (do not use pre-grated); Olive oil spray; Fresh chopped parsley (or spring onions or chives) for garnish

Description

A hearty and creamy dish combining tender chicken, fluffy potato gnocchi, crispy bacon, and a cheesy, herb-infused sauce. Perfect for a comforting and flavorful meal that comes together in just 35 minutes. This easy one-pan recipe will quickly become a family favorite!

Ingredients

Units Scale

For the Chicken

2 small uncooked chicken breasts (approx. 360g / 12.7oz)
3.5 cups (840ml) of chicken stock (low sodium)

For the Sauce

2 cloves of garlic, minced
1 shallot, finely diced
1/2 cup (120ml) of 2% milk
1/2 tablespoon lemon juice
175g (6oz) of Laughing Cow Light (or light cream cheese)
1/2 tablespoon of cornstarch
1 teaspoon dried parsley
1 teaspoon dried chives
1 teaspoon onion powder
1/2 teaspoon dried dill
1/2 teaspoon garlic powder
Salt and black pepper, to taste

For the Gnocchi and Toppings

500g (17.5oz) of potato gnocchi (dry in a vacuum pack)
75g (2.5oz) of uncooked lean smoked back bacon, diced small
60g (2.2oz) of cheddar cheese, grated (do not use pre-grated)
Olive oil spray
Fresh chopped parsley (or spring onions or chives) for garnish

Cook Mode Prevent your screen from going dark

Instructions

Poach the Chicken
Add the chicken breasts to a saucepan fully submerged in 2 cups (480ml) of chicken stock. Bring to a boil and simmer for 10-12 minutes or until cooked through. Remove the chicken, let it cool slightly, then slice into thin pieces. Set aside. You can reserve this stock for the sauce as long as it totals 1.5 cups (360ml).
Cook the Bacon
Spray a non-stick frying pan with olive oil spray and heat over medium-high heat. Add the diced bacon and fry until golden and crisp. Remove from the pan and set aside.
Sauté the Aromatics
In the same pan, spray a bit more olive oil and add the finely diced shallot. Cook over medium heat until softened and lightly golden. Add the minced garlic and sauté for 30 seconds to release the flavor.
Prepare the Sauce
Add the remaining 1.5 cups (360ml) of chicken stock, milk, lemon juice, dried herbs, and dried seasonings to the pan. Whisk in the Laughing Cow Light cheese until fully melted and smooth. Make a slurry by mixing the cornstarch with 2 tablespoons of water, then add it to the pan while stirring. Cook until the sauce begins to thicken.
Combine the Gnocchi and Chicken
Add the poached chicken and uncooked gnocchi to the sauce. Bring to a boil, then reduce to medium heat and cook for 5 minutes, stirring occasionally. The gnocchi should be tender, and the sauce creamy and thick. Adjust seasoning with salt and black pepper if needed.
Grill with Cheese
Transfer the gnocchi mixture to an ovenproof dish and sprinkle with grated cheddar cheese. Place the dish under the grill (broil) for 2-3 minutes until the cheese is melted and slightly golden.
Garnish and Serve
Top with the crispy cooked bacon and fresh parsley (or spring onions/chives) for a pop of color and added flavor. Serve immediately and enjoy!

Notes

For best results, do not use pre-grated cheese, as it doesn’t melt as smoothly.
If the sauce does not thicken, increase the heat slightly and let it bubble gently. Avoid cooking on very low heat at this stage.
Olive oil spray helps reduce added fat without compromising flavor.
For a gluten-free option, ensure the gnocchi and stock are certified gluten-free.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat with a splash of milk or stock to refresh the sauce.

Nutrition

Serving Size: 1 Serving
Calories: 440kcal
Sugar: 4g
Sodium: 780mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 3g
Protein: 30g
Cholesterol: 100mg