Description
A simple sheet pan dinner featuring chicken and gnocchi tossed in pesto, baked to perfection. This easy recipe is ideal for a quick and flavorful weeknight meal.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 (16 ounce) package potato gnocchi
- 1 cup cherry tomatoes, halved
- 1/2 cup prepared pesto
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the chicken pieces, gnocchi, and cherry tomatoes.
- Drizzle with olive oil and season with salt and pepper.
- Add the pesto and toss to coat everything evenly.
- Spread the mixture in a single layer on a large baking sheet.
- Bake for 20-25 minutes, or until the chicken is cooked through and the gnocchi are lightly golden and tender.
- Sprinkle with Parmesan cheese before serving.
Notes
- For crispier gnocchi, you can slightly toast them in a dry pan before adding them to the sheet pan.
- Feel free to add other vegetables like broccoli florets or bell peppers.
- Adjust the amount of pesto to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American