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1
For the Alfredo sauce: In a large saucepan, melt the butter over medium heat.
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2
Add the cream cheese, garlic, milk and heavy cream.
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3
Whisk the ingredients until smooth.
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4
Bring the mixture to a simmer as you continue to whisk.
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5
Turn off the heat, and whisk in the grated Parmesan cheese.
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6
Add a tablespoon of the alfredo to the beaten eggs and whisk vigorously.
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7
Now add the eggs into the saucepan, whisking vigorously the entire time so that the eggs do not scramble.
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8
Remove from heat and set aside.
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9
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 13x9 dish or a lasagna dish should also work).
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10
Set aside.
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11
Cook the gnocchi according to package instructions.
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12
Drain and set aside.
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13
Into a large bowl, add the Alfredo sauce, sour cream, ricotta cheese, shredded chicken breast, Parmesan cheese, parsley and drained gnocchi.
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14
Fold the ingredients together until combined.
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15
Pour the mixture into your prepared baking dish.
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16
Sprinkle the fontina and mozzarella cheese on top.
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17
Bake for 15-20 minutes or until warmed through and the cheese is melted and bubbly.
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18
Remove from heat.
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19
Sprinkle bacon, parsley and shaved Parmesan on top.
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20
Serve immediately and enjoy!
