• Preheat the oven to 375°F.
• Heat a large oven-safe skillet over medium-low heat. Add the butter and allow it to melt.
• Add the minced garlic and cook for 30 seconds, stirring until fragrant.
• Pour in the milk and add the softened cream cheese. Stir until smooth and creamy, adjusting the heat as needed to prevent scorching.
• Stir in the ranch seasoning, ½ cup mozzarella, and ½ cup cheddar until the cheese melts into the sauce.
• Add the uncooked gnocchi and stir until coated. Allow it to gently simmer for 4–5 minutes, stirring occasionally.
• Stir in the shredded chicken and 4 slices of chopped bacon. Add a splash of milk if the sauce becomes too thick.
• Sprinkle the remaining mozzarella and cheddar evenly over the top.
• Transfer the skillet to the oven and bake uncovered for 12–15 minutes, or until the gnocchi is tender and the cheese is melted and bubbly. The chicken should be heated through to 165°F.
• Remove from the oven and let rest for 2–3 minutes. Top with the remaining bacon and fresh chives before serving.

Recipe Notes

• Use rotisserie chicken to save time on prep.
• Refrigerated and shelf-stable gnocchi may cook at slightly different rates. Add a splash of milk and continue cooking if the gnocchi isn’t tender.
• Start with 1 tablespoon of ranch seasoning and adjust to taste, especially if your bacon and cheese are already salty.
• For extra vegetables, add baby spinach or cooked broccoli before baking.
• Leftovers can be stored in the refrigerator for up to 3–4 days.
• Reheat with a splash of milk to loosen the sauce.