Sheet pan chicken, gnocchi, and vegetables make an easy, delicious complete meal. I can’t have too many sheet pan dinners. They come together quickly and typically roast to perfection in under 30 minutes. Perfect for a busy weeknight.
I have always liked gnocchi, and I did try making them from scratch a few years ago. I documented my efforts on my old blog. While it isn’t difficult, it is a little putzy. Someday, when I am in the mood and have time, I might give homemade gnocchi another try. But prepackaged gnocchi is so handy and really tasty. Roasting them has become my new favorite way to prepare them. They get crispy on the outside while staying tender on the inside.
Potato Gnocchi: These little potato pillows are a great staple to keep in your pantry. The shelf-stable packaged gnocchi lasts for months. I often only use part of a package and freeze the remaining gnocchi. They do very well in the freezer for a few weeks. When I am ready to use them, I allow them to thaw overnight in the refrigerator.
Bell Pepper & Onion: Both these flavorful veggies become even better when roasted.
Broccoli: One of our very favorite vegetables. Roasted broccoli is one of the best side dishes around.
Chicken Breast: Chicken is a favorite at our house for sheet pan dinners.
Olive Oil: Keeps all the ingredients moist while they roast to perfection.
Salt & Pepper: Enhances and brings out all the great flavors.
Oregano & Basil: Oregano and basil are classic Italian spices.
Crushed Red Pepper: I can’t resist a bit of spicy heat.
Balsamic Glaze: Concentrated and intensely flavored balsamic vinegar, this glaze looks pretty and tastes amazing.
Start by preheating the oven. At this point, I would often suggest lining your sheet pan with parchment or foil for easy cleanup. But I recently read this article suggesting that we are better off roasting our veggies on unlined sheet pans. While I am all for easy cleanup, I do like the texture of the veggies and the gnocchi using an unlined pan. The gnocchi gets a nice crispy edge when roasting directly on the sheet pan.
But a light coating of cooking spray does help with cleanup. If you are making this entire recipe; pull out two sheet pans so all the ingredients are directly on the pan. I typically make half the recipe for the two of us. The remaining gnocchi can be stored in the refrigerator for 2-3 days. If you wouldn’t be using it in that timeframe, it can be frozen for later use.
Chop the chicken and veggies and scatter them on the sheet pan. Sprinkle with spices and herbs and drizzle on the olive oil. Mix everything well. Place in the oven and roast for about 25 minutes.
Plate your sheet pan with chicken, gnocchi, and vegetables immediately with a drizzle of balsamic glaze. Enjoy!
Sheet Pan Chicken, Gnocchi and Vegetables.
- 1 16 ounce package uncooked potato gnocchi
- 1 ripe bell pepper chopped
- 1 small red onion chopped
- 4 cups broccoli chopped
- 2 chicken breasts chopped
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp freshly cracked black pepper
- ½ tsp dried oregano
- ½ tsp dried basil
- 1 pinch crushed red pepper
- 1 Tbsp balsamic glaze
- Preheat your oven to 400℉. Spray two sheet pans with nonstick spray.
- Spread the gnocchi, peppers, onions, broccoli and chicken on the baking sheet. Drizzle with the olive oil. Sprinkle with salt, pepper, oregano, basil and crushed red pepper and toss well to combine everything. Make sure everything is well coated with the oil and seasonings.
- Roast for 20 to 25 minutes.
- Plate immediately and drizzle with balsamic glaze.