Sheet Pan Gnocchi, Chicken, & Veggies

Sheet pan gnocchi with chicken thighs, butternut squash, broccoli, and onions. It is garnished with balsamic glaze, parmesan cheese, and parsley. On the pan is a metal spatula. Around the sheet pan is a yellow kitchen towel, a small cup of balsamic glaze, a bowl of parmesan cheese, and a bowl of chopped parsley.

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Sheet Pan Gnocchi, Chicken, & Veggies

Sheet pan gnocchi and chicken is an easy one-pan meal ready in under an hour. Made with gnocchi, chicken thighs, butternut squash, and veggies, it's packed with protein and flavor, making it a perfect healthy dinner.

Course Main Course

Cuisine American

Keyword gnocchi sheet pan recipe, sheet pan chicken and gnocchi, sheet pan gnocchi recipe

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 536kcal

Author Kelly Nardo

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!

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