Creamy Chicken & Cheese Gnocchi

"I found this one in a Good Taste magazine and wanted to give the magazine to a friend so I have entered it into my recipes."
photo by a user photo by a user
Ready In:
1hr 20mins




  • Preheat the over to 180c.
  • Cook the gnocchi following the packet instructions or until tender.
  • Drain.
  • Meanwhile, heat the oil in a frying pan over medium-high heat.
  • Add the bacon and leek and cook, stirring for 4-5 minutes or until golden.
  • Add the chicken, beans and spinach and cook, stirring, for 1-2 minutes or until spinach just wilts.
  • Melt the butter in a saucepan over medium heat until foaming.
  • Add flour and cook, stirring for 30 seconds or until the mixture bubbles.
  • Remove from heat and gradually stir in milk.
  • Cook over medium heat, stirring for 5 minutes or until the mixture boils and thickens.
  • Stir in Parmesan.
  • Add the bacon mixture and Parmesan mixture to the gnocchi and stir until combined.
  • Spoon the gnocchi mixture into a shallow 3L (12 cup) capacity ovenproof dish.
  • Sprinkle over the cheddar.
  • Bake for 40-45 minutes or until cheddar melts and is golden.
  • Sprinkle with parsley to serve.
  • I am going to serve with crusty bread and a nice salad.

Questions & Replies

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  1. I made half a recipe and it was great. I had to use white onion for the leek but the rest as written. DH really liked this recipe as he ate almost the whole recipe.
  2. Excellent! I only wish I had a rashers to make this properly- had to use streaky bacon, as that's all we have where I live in the US. Otherwise, fantastic!
  3. A new family favorite!!! DH doesn't like green beans so I doubled the spinach. WE INHALED this. Absolute comfort food. Made for the Aussie Swap.


I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.
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