Gnocchi and Chicken with Roasted Garlic and Gorgonzola Cream

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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1 pound potato gnocchi

1 (1.8-ounce) packet white sauce mix

2 1/4 cups milk

6 roasted garlic cloves, minced or pressed

6 ounces Gorgonzola crumbles

1 store-bought roasted chicken (approximately 2 pounds), shredded

2 tablespoons chopped fresh parsley leaves


  1. To a large pot of boiling salted water, add gnocchi and cook for 3 to 4 minutes or until they float to the surface. Drain and return to pot; cover to keep warm.
  2. In a medium saucepan, over medium-high heat, whisk together white sauce mix and milk. Bring to a boil stirring constantly. Reduce heat to simmer and add minced garlic and Gorgonzola crumbles. Continue to simmer, stirring occasionally for 2 to 3 minutes as sauce thickens; remove from heat.
  3. Add shredded chicken to gnocchi. Pour sauce over warm gnocchi and chicken, and toss to combine. Serve warm and garnish with chopped fresh parsley.
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