Sheet Pan Chicken and Gnocchi

Make a hearty dinner on one pan with this Sheet Pan Chicken and Gnocchi recipe. Bake cubed chicken and gnocchi in a flavorful tomato sauce and top with cheese.

Bake gnocchi on a sheet pan for an easy weeknight dinner

Sheet pan meals are my go-to for busy weeknights. I love that I can mix a few ingredients together, throw it on a sheet pan and have dinner in less than an hour.

This sheet pan chicken and gnocchi is the ultimate one pan meal. It is hearty, comforting, filling and comes together with less than 15 minutes of hands on cooking.

This sheet pan gnocchi meal contains the perfect balance of carbs, protein and fat to keep you full and happy. Once they taste it, your family will be asking for this meal to join the regular rotation!

Kitchen tools

• Sharp knife and cutting board
• Large mixing bowl
• Measuring spoons and measuring cups
• Strainer for straining diced tomatoes
• Sheet pan

Serving Suggestions

The best part about sheet pan meals is that you get a full meal in one dish. You can just serve this sheet pan chicken and gnocchi on its own or serve it with sides.

I would serve this with a simple salad like my lemon kale caesar salad. It would also be delicious with a roasted vegetable salad.

Whether you choose to serve it on its own or with a side of veggies, this sheet pan gnocchi is a perfect option for meal prep. You can have a serving for dinner and keep the leftovers for lunch the next day.

Ingredients

• Chicken breasts
• Potato gnocchi
• Diced tomatoes
• Tomato paste
• Olive oil and balsamic vinegar
• Salt, oregano, crushed red pepper flakes,
• Mozzarella cheese
• Fresh basil and grated parmesan cheese for garnish

Ingredient substitutions

You can use chicken thighs in place of boneless skinless chicken breasts, but cut them into slightly smaller cubes because they take a bit longer to cook.

I like to use fresh mozzarella cut into cubes, but you can also use shredded mozzarella. If you want to make this sheet pan gnocchi recipe dairy free, just omit the cheese or use a non dairy mozzarella instead.

How to make Sheet pan Chicken and Gnocchi

Step 1: Preheat oven and prepare chicken

To begin, preheat oven to 400F. Spray a sheet pan with oil or brush on oil to grease.

Then, cut chicken breast into bite sized cubes and place in a large mixing bowl. Place gnocchi in the mixing bowl with the chicken.

Step 2: Prepare the sauce

Then, open the can of diced tomatoes and pour over a strainer to drain excess liquid. Discard liquid and pour diced tomatoes into the mixing bowl.

In a small bowl whisk together the tomato paste, oil, balsamic vinegar, salt, basil, oregano, and crushed red pepper. Pour the mixture into the large mixing bowl and toss to coat the chicken and gnocchi in the wet mixture.

Step 2: Lay ingredients on Sheet pan and Bake

Pour the mixture onto the greased sheet pan. Spread into an even layer. Place in the oven to bake at 400F for 15 minutes.

Then, cut fresh mozzarella into small cubes. Remove the sheet pan from the oven after 15 minutes and increase the heat to 475F. Sprinkle mozzarella cheese pieces over the pan and return to the oven to bake at 475F for 5 minutes.

Remove from the oven, garnish with basil and parmesan cheese and serve.

Storage and reheating

Once prepared, allow the dish to cool completely. Then, transfer any leftovers to an airtight container. Store in the fridge for up to four days.

Reheat either in the oven or a toaster oven at 250F until warmed through, about 15 minutes. Add some fresh parmesan cheese and basil on top to refresh the dish.

Check out these other delicious sheet pan Meals

• Simple Sheet Pan Salmon
• Sheet Pan Mustard Chicken
• Baked Honey Balsamic Chicken and Veggies
• Chicken Apple Sausage Sheet Pan Supper

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

Recipe

Sheet Pan Chicken and Gnocchi

Bake chicken and gnocchi with a tomato sauce and cheese for a simple sheet pan dinner.

Recipe By: Madeline

Prep: 10 minutesCook: 20 minutesTotal: 30 minutes

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Servings: 4 servings 1x

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Ingredients

• 2 boneless skinless chicken breasts
• 16oz potato gnocchi
• 1 (15oz) can diced tomatoes
• ¼ cup tomato paste
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 2 tsp kosher salt
• ½ tsp dried oregano
• ½ tsp dried basil
• ¼ tsp crushed red pepper
• 4 oz fresh mozzarella cheese
• Optional: basil and parmesan cheese for garnish

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Instructions

1. Preheat oven to 400F and spray a sheet pan with oil or brush on oil to grease.
2. Cut chicken breast into bite sized cubes and place in a large mixing bowl. Place gnocchi in the mixing bowl with the chicken.
3. Open the can of diced tomatoes and pour over a strainer to drain excess liquid. Discard liquid and pour diced tomatoes into the mixing bowl.
4. In a small bowl whisk together the tomato paste, oil, balsamic vinegar, salt, basil, oregano, and crushed red pepper. Pour the mixture into the large mixing bowl and toss to coat the chicken and gnocchi in the wet mixture.
5. Pour the mixture onto the greased sheet pan. Spread into an even layer. Place in the oven to bake at 400F for 15 minutes.
6. Cut fresh mozzarella into small cubes. Remove the sheet pan from the oven after 15 minutes and increase the heat to 475F. Sprinkle mozzarella cheese pieces over the pan and return to the oven to bake at 475F for 5 minutes.
7. Remove from the oven, garnish with basil and parmesan cheese and serve.

Notes

• use shelf stable or refrigerated gnocchi
• do not cook gnocchi before using

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.