Sheet Pan Gnocchi Recipe

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Course: Dinner/Entree

Cuisine: American

Method: Oven

Sheet Pan Gnocchi - a delicious and easy sheet pan dinner that is packed with flavor and ready in under 30 minutes!

Prep: Preheat oven to 425℉. Option to line a sheet pan with parchment paper.
Combine + Season: Place 16 ounces gnocchi, 1 pound boneless skinless chicken breasts, and 6-10 ounces broccolini on a baking sheet. Ensure chicken is cut into 1 inch sized pieces or smaller. Drizzle everything with 1 tablespoon extra virgin olive oil and then season with 1-2 teaspoons kosher salt and ⅛ teaspoon 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).
Bake: Place in the oven, middle rack. Let cook 13-15 minutes. Remove from oven and add 1 pint mushrooms and sprinkle everything with ¼ cup 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.
Serve: Remove and let cool slightly. Serve with additional parmesan cheese and pesto.

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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