I love chicken parmesan as much as the next person but sometimes having it served over pasta puts it over the top.
Don’t get me wrong, I love a good chicken parmesan pasta bake but a chicken parmesan gnocchi bake would be even better!
This chicken parmesan gnocchi bake is made all in ONE skillet and it’s just as satisfying.
Plus, it’s a great way to use that Trader Joe’s cauliflower gnocchi that is considered to be rare magic.
If cauliflower can somehow become pizza…you, my friend, can do anything.
Have you seen that quote being thrown around?
Cauliflower is all the rage and then Trader Joe’s goes and makes cauliflower gnocchi and everyone’s head explodes.
Like seriously, it was probably the most coveted Trader Joe’s item in 2018.
But because it was so coveted, every time you went, it was sold out.
Thankfully, I never had issues with it but I also was that crazy lady that had 12 packs in my cart every time I went to my local Trader Joe’s.
But maybe you could say I was also the reason why Trader Joe’s was always out of stock?
You could see it either way.
I once asked the cashier, “is there a limit to how much cauliflower gnocchi I can buy?”
She gave me a weird look and said, “no” but the only reason I asked was because someone on my Instagram told me that their Trader Joe’s has a limit.
Look, if you’re going to limit cauliflower gnocchi, you may as well tell us cauliflower is fake.
What makes this a chicken parmesan gnocchi bake?
Well, it has got the flavors of a chicken parmesan dish and everything in this gnocchi bake goes into the skillet to finish cooking in the oven.
What makes this low-carb?
The cauliflower gnocchi! But the whole dish itself isn’t *that* low-carb. I would say it’s lower carb in comparison to the actual chicken parm pasta dish.
What if I can’t find cauliflower gnocchi?
You can just make this with regular potato gnocchi because who are you to limit your carb intake?
Haha, but seriously, if you can’t find cauliflower gnocchi, you could make your own or just use potato gnocchi.
But using potato gnocchi wouldn’t make this gnocchi bake low-carb
True, but it’s still just as delicious!
My gnocchi comes out gummy and mushy
It’s totally a texture thing.
Some people don’t like the cauliflower gnocchi but Jason and I don’t mind the mushy/gummy texture.
It’s also in the way you cook it but like I said, we don’t mind the texture so we usually always just cook it in a bunch of sauce instead of toasting it.
Can you substitute the gnocchi for real pasta?
Yes, of course.
It wouldn’t necessarily be called a gnocchi bake anymore but you certainly can use real pasta.
What pasta shape would you suggest?
I would use short-cut pasta shapes like penne, rigatoni, farfalle, etc.
I would definitely not suggest spaghetti, linguine, fettuccine-type pasta shapes.
Other skillet dishes you may like:
- Creamy skillet mushroom chicken
- Fig and rosemary glazed skillet chicken
- Frito pie chili biscuit skillet
- Skillet English breakfast
- Ultimate skillet lasagna
- Spicy skillet lamb ragu
This chicken parmesan gnocchi bake is a take on the classic chicken parmesan but with cauliflower gnocchi!
- 1 pound ground chicken
- 1/2 medium white onion, diced
- 3 cloves garlic, minced
- 2/3 cup grated parmesan cheese
- 2 1/2 cups marinara sauce
- 12 ounces frozen cauliflower gnocchi
- 1 cup freshly grated whole milk mozzarella cheese
- Salt and pepper, to taste
- 1 ball fresh burrata (optional)
- Fresh basil, for topping
Preheat oven to 375 degrees Fahrenheit.
In a heavy-bottom, oven-safe skillet (such as a Dutch oven or cast iron braiser), heat it up over medium-high heat then add a splash or two of olive oil.
Add the ground chicken and break it up into smaller pieces with your spatula or wooden spoon. Add in the onion and garlic. Cook until ground chicken is mostly cooked through and the onion and garlic has softened, about 5-7 minutes.
Sprinkle in the parmesan cheese then pour in the marinara sauce. Stir then remove from heat. Season with salt and pepper. Add in the cauliflower gnocchi, stir to incorporate it into the mixture then sprinkle the mozzarella on top. Cover and put into the oven to bake for 25 minutes.
Remove from oven and break burrata pieces on top. Let sit for 10-15 minutes before serving. Top with fresh basil.
*Nutrition facts are an estimate and not guaranteed to be accurate.