There is nothing better than dinner in one pan, and this chicken and gnocchi sheet pan is my current fall favorite.
While I love a good gnocchi in fresh pasta sauce, it turns out you can roast them, and they get the perfect little crisp on the outside while staying soft and a little chewy on the inside. It’s so good and a nice change from your usual way to enjoy them.
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This sheet pan dinner starts with a quick mix of oil, garlic, and spices for both the chicken and the veggies. Everything gets roasted together until the chicken is juicy and tender, the gnocchi is a little crispy, and the veggies are tender. To finish, a drizzle of balsamic glaze for a touch of sweetness, salty parmesan cheese, and fresh parsley.
While it does take a little time upfront with mixing and chopping, after that, you just let it cook in the oven. It makes a complete meal with tons of protein and veggies, so no need for prepping anything else if you don’t want to! But it’s also great served over some greens (baby kale, spinach, or arugula are my favorites).
Why you’ll love this sheet pan gnocchi recipe
- one pan meal – everything is cooked on a baking sheet for easy cleanup!
- macro-balanced meal – we have protein from the chicken, carbohydrates from the gnocchi and squash, some healthy fats from the oil, and fiber from the vegetables.
- easily customizable – change up the veggies or seasonings to make it your own.
- great for meal prep – saves great for the week, and leftovers make the perfect lunch.
What is gnocchi?
Gnocchi is a type of pasta that is round and resembles somewhat a dumpling. They are primarily made with potatoes, flour, and eggs, although there are other varieties as well. Gnocchi is usually served like pasta and frequently tossed with sauce. It can also be used in soups, sheet pan meals, and more.
Is gnocchi healthy?
Gnocchi can be a healthy addition to one’s diet. Since it is made with potatoes and flour, it can have fewer carbohydrates and more fiber than traditional pasta. That being said, since they are smaller and denser, they can be a heavy dish, and it’s important to be mindful of serving sizes.
Ingredients
- olive oil
- lemon juice and zest
- garlic
- rosemary
- thyme
- red pepper flakes
- butternut squash
- yellow onion
- baby broccoli
- shelf-stable potato gnocchi
- chicken thighs
- balsamic glaze
- parsley
- freshly grated parmesan
- salt and pepper
How to make gnocchi sheet pan dinner
For the complete directions, ingredient amounts, serving size, and accurate nutrition breakdown, scroll down to the recipe card below.
Make the marinade.
Add olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, red pepper flakes, salt, and pepper to a small bowl. Whisk to combine.
Marinate the chicken.
Add chicken thighs to a bowl and toss with 1/3 of the marinade. Let it marinate for 2-8 hours. For a quick marinade, let it marinate while you are prepping the rest of the ingredients.
Mix veggies.
Add butternut squash, onions, broccoli, and gnocchi to your sheet pan. Pour over the rest of the marinade and mix until everything is fully coated. Spread out evenly on the pan.
Bake.
Roast for 35 minutes, until veggies and gnocchi are tender and chicken is cooked through. If desired, place under the broiler and broil for a couple of minutes to get everything a little crispy.
Add chicken thighs.
Nestle your chicken in your veggies in the pan, spreading them out evenly. If needed, move some chicken and veggies to another baking sheet. Sprinkle with a little salt and pepper.
Enjoy!
Once done, drizzle with balsamic glaze and sprinkle with parsley and parmesan.
Storage and reheating
Substitutions and additions
- olive oil – any kind of neutral oil will work.
- lemon juice and zest – use fresh if you can.
- garlic – you can also use garlic powder if desired. Add it with your other spices. You will need 1 teaspoon total.
- spices – to change it up, you can use a different spice blend or spices of your choice.
- butternut squash – sweet potatoes will work the same. You can also try white potatoes instead.
- yellow onion – red onion will work the same.
- baby broccoli – if you can’t find broccolini, broccoli florets will work the same.
- shelf-stable potato gnocchi – I suggest shelf-stable as it is more dense and firm than fresh, and holds up well to roasting. I have only tried this recipe with potato gnocchi; I am not sure if other kinds (cauliflower gnocchi) will work.
- chicken thighs – I prefer boneless, skinless chicken thighs, but you can use bone-in or skin-on chicken thighs. You can also use chicken breasts instead of thighs, but be mindful that they might not be as juicy, and the fat in the chicken thighs helps keep them moist and tender.
- balsamic glaze – balsamic vinegar will work instead, but the balsamic glaze adds a nice sweetness to the dish.
- parsley – fresh basil or cilantro will work, but give the dish a different flavor.
- parmesan cheese – goat cheese or feta will work instead.
More healthy sheet pan dinner recipes
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Sheet Pan Gnocchi, Chicken, & Veggies
ingredients
- 1/4 cup olive oil
- zest from one lemon
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 4 cups diced butternut squash (560 grams)
- 2 cups thinly sliced yellow onion (180 grams)
- 4 cups baby broccoli (240 grams)
- 1 pound shelf-stable potato gnocchi
- 1 1/2 pounds chicken thighs
- 1-2 tablespoons balsamic glaze, for drizzling
- 1/3 cup parsley, roughly chopped
- 2-3 tablespoons freshly grated parmesan
- salt and pepper, to taste
instructions
- Preheat the oven to 425 degrees and line 1-2 baking sheets with parchment paper.
- Make the marinade. Add olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, red pepper flakes, salt, and pepper to a small bowl. Whisk to combine.
- Marinate the chicken. Add chicken thighs to a bowl and toss with 1/3 of the marinade. Let it marinate for 2-8 hours. For a quick marinade, let it marinate while you are prepping the rest of the ingredients.
- Mix veggies. Add butternut squash, onions, broccoli, and gnocchi to your sheet pan. Pour over the rest of the marinade and mix until everything is fully coated. Spread out evenly on the pan.
- Add chicken thighs. Nestle your chicken in your veggies on the pan, spreading them out evenly. Make sure all veggies are spread out on the pan and not piled on top of each other, as the juices release from the chicken, giving them more flavor and helping them cook evenly. If needed, move some chicken and veggies to another baking sheet, but make sure things aren’t spread out too much, or some of the veggies will burn. Sprinkle with a little salt and pepper.
- Bake. Roast for 35 minutes, until veggies and gnocchi are tender and chicken is cooked through. If desired, place under the broiler and broil for a couple of minutes to get everything a little crispy.
- Once done, drizzle with balsamic glaze and sprinkle with parsley and parmesan.
- Enjoy!
nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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