Sheet pan chicken and gnocchi
Gnocchi roasts straight from the package until crisp outside and pillowy inside, right alongside Italian-seasoned chicken and sweet peppers.
- 40 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.85 a serving
- 500 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 lb potato gnocchi
- 1¼ lb chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 zucchini, cut into half-moons
- ¼ cup grated parmesan
- ¼ cup fresh basil, torn (optional)
From your pantry
- 3 tbsp olive oil
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp salt
- ¼ tsp black pepper
Each serving has about 500 calories, 39 g protein, 45 g carbs and 17 g fat, and costs about $2.85 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No red bell peppers? Yellow bell peppers work.
- No zucchini? Yellow squash works.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line a large with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Cut the pepper and zucchini, then the chicken, and wash your hands and board.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
the gnocchi straight from the package with the chicken, vegetables, oil, Italian seasoning, garlic powder, salt and pepper right on the pan.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: No boiling. The gnocchi steam inside and crisp outside in the oven.Spread everything into one layer, using a second pan if it’s crowded, and 20 to 25 minutes, flipping halfway, until the gnocchi are and the biggest piece of chicken reads 165°F.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 22 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Sprinkle the parmesan and basil over the hot pan and serve.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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