Sweet Potato Gnocchi Chicken Provençal Bake

Some dishes whisper comfort; this one practically sings it from the oven. Imagine the caramelized sweetness of roasted sweet potatoes tangled with pillowy gnocchi, all cozied up under a snowfall of Parmesan. Now picture a layer of golden, herb‑kissed ground chicken, fragrant with the sun‑drenched flavors of Provence, and folded into a velvety swirl of sour cream. By the time the final blanket of Parmesan melts into a bubbling, irresistible crust, the whole kitchen smells like the kind of meal you want to linger over.

This Sweet Potato
Gnocchi Chicken Provençal Bake isn’t just dinner; it’s a full sensory experience. Rustic, creamy, aromatic, and deeply satisfying, it brings together humble ingredients in a way that feels both comforting and quietly luxurious. And once it cools just enough to finish with a handful of fresh herbs, the whole dish transforms into something that looks as beautiful as it tastes—an easy, hearty bake with the soul of a countryside feast.

Sweet Potato Gnocchi Chicken Provençal Bake

1lb. sweet potato slices (vertically sliced)
1 Tbs. olive oil
1 Tbs. garlic, smashed and minced
1 Tbs. fresh parsley

1lb. potato gnocchi

16 oz. Parmesan cheese, grated (divided) – 8 oz. here

1 lb. ground chicken
1 Tbs. Herb de Provence
16 oz. sour cream

8 oz. remaining Parmesan cheese

Freshly chopped herbs

Preheat oven to 425 degrees.

Toss the sliced sweet potatoes with olive oil, garlic, and parsley.

Roast in the oven, stirring every so often, until soft and fragrant. Set aside.

Bring a large pot of water to a boil and cook the gnocchi for 3-5 minutes. Drain the water and stir in the roasted sweet potatoes.

Transfer to a 9”x9” square baking dish.

Meanwhile, in a large pan or pot, brown the ground chicken (add oil if the chicken is too lean and begins to stick). Break apart with the back of the spoon.

Stir in the Herbs de Provence.

Cook until fully browned.

Remove from heat.

Stir in sour cream.

Top the sweet potato gnocchi mix with 8 oz. Parmesan.

Top with the creamy chicken Provençal.

Layer with the final 8 oz. of grated Parmesan.

Bake at 425°F for 25-30 minutes, until bubbling and brown.

Remove from oven and cool for several hours.

Sprinkle with fresh herbs before slicing and serving with a fresh salad.