Gnocchi, Chicken and Butternut Squash Bake
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Who doesn’t love gnocchi? There’s something about those dumplings that feels instantly comforting and familiar. I’m also a huge fan of one-dish meals, especially the kind that are quick, satisfying and don’t require making a single side dish to feel complete. This Gnocchi, Chicken and Butternut Squash Bake checks all of those boxes and then some.
This recipe actually came about because I spotted a similar idea in a magazine one day. At the same time, my garden seemed to be overflowing with butternut squash and I was determined not to let a single one go to waste. A baked gnocchi dish full of roasted squash, tender chicken and creamy sauce sounded like the perfect winter comfort food and once I tried it, I knew it was a keeper.
Making the Bake
The first step in preparing this dish is roasting the butternut squash. To cube it use the 7-1/2" Vegetable Knife.
We have a helpful tutorial of How To Cut Butternut Squash on our blog, if you need a refresher.
Use the 7" Santoku to chiffonade the sage leaves.
Toss the cubed squash in olive oil and fresh sage, then spread it in a single layer on a parchment-lined baking sheet to roast at 425 F. After approximately 25 minutes, the edges begin to caramelize and the interior becomes tender, adding depth of flavor to the finished dish.
Once the squash is ready, lower the oven to 400 F and start putting everything together. The roasted squash goes into a large baking dish along with uncooked gnocchi. Using the 6-3/4" Petite Carver, chop the rotisserie chicken. I recommend using a plain rotisserie chicken for this recipe. It’s just easier.
Then cut up some sun-dried tomatoes with the Santoku-Style Cheese Knife for a pop of savory sweetness and added them to the baking dish.
Add the coconut milk, followed by a simple seasoning of salt and pepper. A gentle stir is all it takes to combine everything. After about 10 minutes in the oven, pull the dish out and gave it another gentle stir. At this point, the gnocchi starts to soften and soak up the creamy sauce. Back in the oven it goes for another 10 minutes, until everything is bubbling and beautifully melded together.
Serving the Dish
When it comes out the final time, sprinkle Parmesan cheese over the top and let it sit for a few minutes. That short rest allows the sauce to slightly thicken, creating a perfectly creamy, but not too heavy, finished dish.
What I love most about this Gnocchi, Chicken and Butternut Squash Bake is how all the flavors just work without leaving you feeling weighed down. This is the kind of meal that feels like a warm hug in a bowl. Perfect for chilly evenings, busy weeknights or anytime you’re craving comfort in its simplest and most delicious form.
Ingredients
- 3 cups cubed butternut squash
- 2 tablespoons olive oil
- 4 sage leaves, chiffonade
- 2 (16-ounce) packages gnocchi
- 2 cups chopped rotisserie chicken
- 6 sun-dried tomatoes in oil, roughly chopped
- 2 cups full-fat unsweetened coconut milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Directions
- Preheat oven to 425 F.
- In a large bowl toss the butternut squash, olive oil and sage. Place the squash in a single layer onto a parchment-lined baking sheet. Roast for 25 minutes or until the squash is tender. Remove from the oven.
- Reduce heat to 400 F.
- In a large baking dish gently combine the butternut squash, gnocchi, chicken, sun-dried tomatoes, coconut milk, salt and pepper. Bake for 10 minutes and remove from the oven to stir gently and then place back into the oven and cook for another 10 minutes or until bubbly.
- Remove from the oven, sprinkle with cheese and allow to set 5-10 minutes. Serve.
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