This Sheet Pan Gnocchi pairs crispy, Parmesan Reggiano-crusted gnocchi with juicy chicken thighs, all served on a bed of shredded brussels sprouts for a hearty, delicious dinner.
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GET THE RECIPE
Make the marinade by whisking together the lemon juice, olive oil, dijon mustard, dried oregano, pressed garlic, salt and pepper.
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Set aside 8 tbsp of the marinade and add the rest to a bowl with the chicken. Toss the chicken to coat it and let sit for 15-30 minutes. Preheat the oven to 400F.
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You’ll need two small sheet pans or baking dishes, one for the gnocchi and one for the chicken. Once the chicken is marinated for 15-30 minutes, set on a baking sheet and place in the oven for 30-40 minutes.
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After 15-20 minutes of cooking the gnocchi, the Parmesan Reggiano cheese with the gnocchi should be a deep golden brown and the chicken should be done. Remove each pan from the oven when they’re done per the instructions.
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In a bowl toss the 8 tbsp reserved marinade with the shredded brussels sprouts. Add the brussels sprouts to a serving platter and top with the crispy gnocchi and chicken.
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Garnish with pomegranate seeds, crumbled feta cheese and fresh herbs (basil, oregano and/or parsley)
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