Sheet Pan Chicken and Gnocchi
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
4 servings
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Calories
416 kcal
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Course
Dinner
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Cuisine
Italian-American Fussion
Sheet Pan Chicken and Gnocchi
Description
The recipe starts by cutting boneless, skinless chicken breasts and combining them with potato gnocchi and drained diced tomatoes in a mixing bowl. A mixture of tomato paste, olive oil, balsamic vinegar, kosher salt, dried oregano, basil, and crushed red pepper is whisked and added to the bowl, coating all components to form the flavor base.
The combined mixture is spread evenly on a greased sheet pan and baked at 400°F for 15 minutes, allowing the chicken to cook through and the gnocchi to soften while absorbing sauce flavors. After the initial bake, fresh mozzarella is scattered on top, and the oven temperature is increased to 475°F for a short melt step, producing creamy, melted cheese accents.
This dish can be garnished with fresh basil leaves and grated Parmesan cheese to add fresh herbal and savory notes. It is convenient for an easy dinner with minimal cleanup and combines protein, starch, and vegetables in one pan.
For best results, use shelf-stable or refrigerated gnocchi and avoid precooking gnocchi before mixing and baking.
Ingredients
- 2 chicken breast boneless skinless
- 16 oz potato gnocchi
- 1 diced tomatoes 15 oz can
- ¼ cup tomato paste
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 tsp kosher salt
- ½ tsp oregano dried
- ½ tsp basil dried
- ¼ tsp crushed red pepper
- 4 oz mozzarella cheese fresh
- basil optional, for garnish
- Parmesan Cheese optional, for garnish
Instructions
- Preheat oven to 400F and spray a sheet pan with oil or brush on oil to grease.
- Cut chicken breast into bite sized cubes and place in a large mixing bowl. Place gnocchi in the mixing bowl with the chicken.
- Open the can of diced tomatoes and pour over a strainer to drain excess liquid. Discard liquid and pour diced tomatoes into the mixing bowl.
- In a small bowl whisk together the tomato paste, oil, balsamic vinegar, salt, basil, oregano, and crushed red pepper. Pour the mixture into the large mixing bowl and toss to coat the chicken and gnocchi in the wet mixture.
- Pour the mixture onto the greased sheet pan. Spread into an even layer. Place in the oven to bake at 400F for 15 minutes.
- Cut fresh mozzarella into small cubes. Remove the sheet pan from the oven after 15 minutes and increase the heat to 475F. Sprinkle mozzarella cheese pieces over the pan and return to the oven to bake at 475F for 5 minutes.
- Remove from the oven, garnish with basil and parmesan cheese and serve.
Notes
- Use shelf-stable or refrigerated gnocchi directly; do not cook gnocchi before mixing with chicken and baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 416kcal | 21% |
| Carbohydrates | 53g | 18% |
| Protein | 25g | 50% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 59mg | 20% |
| Sodium | 2063mg | 86% |
| Potassium | 722mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 729IU | 15% |
| Vitamin C | 14mg | 16% |
| Calcium | 220mg | 22% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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