Italian Chicken and Gnocchi Sheet Pan

Name: Italian Chicken and Gnocchi Sheet Pan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 serving
Ingredients: 1 (16-oz.) package potato gnocchi; 1.5 lb. boneless chicken breast; 1 bunch asparagus; 1 red bell pepper; 1 orange bell pepper; 1 pint cherry tomatoes; 1 small red onion; 2 Tbsp olive oil; 3-4 cloves garlic; 1 Tbsp Italian seasoning; 1 tsp salt; 1/4 cup Parmesan Cheese

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
6
Calories
375 kcal
Course
Main Course
Cuisine
Italian

Italian Chicken and Gnocchi Sheet Pan

Heidi Hunt

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Enjoying gnocchi has never been easier than with this Sheet Pan Italian Chicken and Gnocchi! This easy recipe is perfect to throw together for a healthy weeknight dinner. There is no boiling required, it's out of this world delicious and clean up is a breeze!

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Ingredients

Servings

1 (16-oz.) package potato gnocchi
1.5 lb. boneless chicken breast cut into bite size pieces
1 bunch asparagus quartered
1 red bell pepper cut into 1-inch pieces
1 orange bell pepper cut into 1-inch pieces
1 pint cherry tomatoes or grape tomatoes
1 small red onion diced
2 Tbsp olive oil divided
3-4 cloves garlic minced
1 Tbsp Italian seasoning
1 tsp salt divided, plus more to taste
1/4 cup Parmesan Cheese freshly shredded

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Instructions

Preheat the oven to 425 degrees F. Line an extra large sheet pan with parchment paper and spray with cooking spray. If you only have regular size sheet pans you will need to use two (or do two batches).
Arrange the cut vegetables on the baking sheet. Spray generously with cooking spray and season with 1/2 tsp salt. Toss to combine.
Add the gnocchi to a bowl and toss with one tablespoon of olive oil; transfer to the baking sheet.
Pat chicken dry with a paper towel and add to the bowl you were just using. Toss with the remaining tablespoon of olive oil, 1/2 tsp salt and the minced garlic. Then transfer to the baking sheet along with any remaining oil and garlic.
Sprinkle everything with the Italian seasoning then give it a good toss and spread everything out evenly.
Bake for 25-30 minutes, or until chicken is cooked through.
Sprinkle with freshly cracked black pepper (and more salt if needed, I added a little more) along with the freshly shredded parmesan cheese. Then serve and enjoy!