Sheet Pan Gnocchi
Sheet Pan Gnocchi - a delicious and easy sheet pan dinner that is packed with flavor and ready in under 30 minutes!
Ingredients
- 6-10 oz broccolini
- 16 oz gnocchi
- 1 tablespoon extra virgin olive oil
- 1-2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 pound boneless skinless chicken breast cut into cubes
- 1 pint mushrooms sliced
- 1/4 cup parmesan cheese shredded (more if desired)
- 1/2 cup pesto
Instructions
- Preheat oven to 425 degrees F.
- Place gnocchi, broccolini and chicken on a baking sheet. Ensure chicken is cut into 1 inch sized pieces or smaller. Feel free to lay parchment paper down first, if you prefer.
- Drizzle everything with olive oil and then season with kosher salt and ground black pepper. Make sure you really toss and coat the gnocchi and broccolini (massage the oil into every nook and cranny of the broccolini).
- Place in the oven, middle rack. Let cook 13-15 minutes. Remove from oven and add mushrooms and sprinkle everything with parmesan cheese. You can also break up any pieces of chicken that have started to cook together. Place back in the oven for an additional 5 minutes.
- Remove and let cool slightly. Serve with additional parmesan cheese and pesto.
Notes
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gluten-Free: DeLallo makes a gluten-free gnocchi if you want to make this gluten-free.
- Dairy-Free: use a dairy-free parmesan substitute and dairy-free pesto to make this recipe dairy-free.
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