Close up three quarter view of a sheet pan gnocchi 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
Servings: 4 servings 1x


  • 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


  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.


  • 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.