Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) cubes
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) salt
  • 1/2 tsp (2.5g) black pepper
  • 1/2 tsp (2.5g) dried Italian seasoning
  • 4 tbsp (56g) unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) grated Asiago cheese, plus more for topping
  • 1/4 cup (30g) grated Parmesan cheese
  • 1/4 tsp (1.25g) nutmeg
  • Salt and pepper to taste
  • 2 (17.6 oz/500g each) packages shelf-stable gnocchi

Instructions:

  1. Season the chicken with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Cook the chicken until browned and cooked through (internal temperature reaches 165°F/74°C). Remove from the skillet and set aside.
  2. Melt butter in the same skillet over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Whisk in the flour and cook for 1 minute, creating a roux. Gradually whisk in milk until smooth, then whisk in heavy cream. Bring to a simmer, stirring constantly, until the sauce thickens slightly. Stir in Asiago cheese, Parmesan cheese, and nutmeg. Season with salt and pepper to taste.
  3. Add the cooked chicken and gnocchi to the cream sauce, stirring to combine. Pour the mixture into a greased 9x13 inch baking dish. Sprinkle with additional Asiago cheese.
  4. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the sauce is bubbly and the gnocchi are heated through and lightly golden on top.
  5. Let the dish cool slightly before serving.