Chicken Alfredo Gnocchi Bake with Bacon

For the Alfredo sauce:
In a large saucepan, melt the butter over medium heat. Add the cream cheese, garlic, milk and heavy cream. Whisk the ingredients until smooth. Bring the mixture to a simmer as you continue to whisk. Turn off the heat, and whisk in the grated Parmesan cheese. Add a tablespoon of the alfredo to the beaten eggs and whisk vigorously. Now add the eggs into the saucepan, whisking vigorously the entire time so that the eggs do not scramble. Remove from heat and set aside.

For the gnocchi bake:
Preheat your oven to 350 F and spray a large baking dish with non-stick spray (I used a large oval baker but a deep 13×9 dish or a lasagna dish should also work). Set aside.

Cook the gnocchi according to package instructions. Drain and set aside.

Into a large bowl, add the Alfredo sauce, sour cream, ricotta cheese, shredded chicken breast, Parmesan cheese, parsley and drained gnocchi. Fold the ingredients together until combined.

Pour the mixture into your prepared baking dish. Sprinkle the fontina and mozzarella cheese on top.

Bake for 15-20 minutes or until warmed through and the cheese is melted and bubbly. Remove from heat. Sprinkle bacon, parsley and shaved Parmesan on top. Serve immediately and enjoy!