All Recipes
Crispy Chicken + Sheet Pan Gnocchi
Prep
15 minutes
Cook
40 minutes
Yield
4 -6
This Sheet Pan Gnocchi pairs crispy, parmesan-crusted gnocchi with juicy chicken thighs, all served on a bed of shredded brussels sprouts for a hearty, delicious dinner.
This Sheet Pan Gnocchi is the perfect dinner for the holiday season. Inspired by the viral sheet pan crispy parmesan potatoes recipe that took Instagram by storm last year, this recipe replaces those potatoes with gnocchi to make a delicious dinner. This recipe pairs the crispy gnocchi with juicy chicken on a bed of shredded brussels sprouts to make a complete, healthy meal for the whole family.
❤️ Why You’ll Love This Sheet Pan Gnocchi
- Easy: What I love about a sheet pan meal is how simple they are. Prep the chicken on one sheet pan, prep the gnocchi on another, and throw them in the oven to have a delicious meal ready in under an hour.
- Crispy: What’s so yummy about this Sheet Pan Gnocchi is the crispy gnocchi that is so dang good. The gnocchi is tossed with seasoning, cheese, and butter when cooked it gets nice and crispy.
- Healthy: This recipe combines a lean protein (chicken) with veggies and delicious little potato pillows (the gnocchi). It’s a complete meal that you can feel good about serving to your family.
🍲 Ingredients
Gnocchi – Gnocchi is often mistaken as pasta but it is made from potatoes vs. flour and egg. They are little potato dumplings and are so versatile. You can use them to make a creamy “pasta” inspired dish like this Truffle Gnocchi or throw it into soup like this Baked French Onion Soup recipe.
Chicken Thighs – Chicken thighs are fattier and have a more intense flavor. I also find when baking thighs, they remain much more juicy and flavorful than chicken breasts. They are also still a great source of protein, as well as essential nutrients.
👩🍳 How to Make Sheet Pan Gnocchi
- Make the marinade: whisk together the lemon juice, olive oil, dijon mustard, dried oregano, pressed garlic, salt and pepper.
- 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.
- 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.
- Prepare the gnocchi sheet pan: Add the shredded parmesan cheese to the other baking dish or pan along with the melted butter, salt, pepper, garlic powder, and onion powder and mix to create a paste-like consistency, spread into an even layer in the pan. Arrange the gnocchi side by side in a single layer atop the cheese mixture. Add to the oven with the chicken and bake for 15-20 minutes until the parmesan cheese is a deep golden brown (leave the chicken in the oven while the gnocchi bakes).
- After 15-20 minutes of cooking the gnocchi, the parmesan cheese with the gnocchi should be a deep golden brown and the chicken should be done (the thickest part of the chicken thigh needs to reach an internal temperature of 165F). Remove each pan from the oven when they’re done per the instructions. If you’d like to make the chicken more golden brown, leave in the oven and broil for a few minutes after you remove the gnocchi from the oven.
- Assemble the dish: 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. Garnish with pomegranate seeds, crumbled feta cheese, and fresh herbs (basil, oregano and/or parsley)
🪄 Tips and Tricks
- Make sure to use freshly grated parmesan cheese to create that perfectly crispy layer below the gnocchi. The stuff in the shaky bottle that is shelf-stable, just won’t do!
- If you’re looking for an easy meal to make for the holiday season or a dinner party, this is a great dish that will create minimal dishes for clean-up after.
🗒 Variations
If you’re looking for other sheet pan meals that you can make with gnocchi, here is some inspo:
- Healthy Blue Zone Sheet Pan Gnocchi
- Crispy Chicken Thighs & Feta Gnocchi Bake
- Baked Salmon, Lentils & Gnocchi
🗒 Best served with
- Citrus Salad with Honey Ginger Mocktail
- Fennel Salad with Lemon Dill Dressing
- Greek Roasted Beet Salad
👝 How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
🤔 Common Questions
No. Not all gnocchi is gluten-free because often it is made with potatoes AND flour. Make sure to check the label and/or ingredient list.
Although I love the taste of pomegranate seeds, they are not required in this recipe if you can’t find them. I buy the ones in the container that you find in the refrigerated section of your grocery store because it’s way easier than cleaning a whole pomegranate.
You can 100% make this recipe with chicken breasts or drumsticks. You can even make the crispy gnocchi on its own, and/or pair it with another kind of protein altogether.
Crispy Chicken + Sheet Pan Gnocchi Dinner
Ingredients
Chicken marinade
- 1 1/2 tsp salt
- 3/4 tsp pepper
- 3 garlic cloves, minced
- 1 tbsp dried oregano
- 1 1/2 lemons, juiced
- 2 tbsp mustard
- 5 tbsp olive oil
For the gnocchi
- 400 g shelf stable gnocchi
- 1 1/2 cups freshly grated parmesan cheese
- 2 1/2 tbsp unsalted butter, melted
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
For the brussels sprouts
- 4 cups shredded brussels sprouts (or sliced thinly)
- 1/3 cup pomegranate seeds
- fresh herbs chopped to garnish: dill, parsley and chives
Instructions
- Make the marinade: whisk together the lemon juice, olive oil, dijon mustard, dried oregano, pressed garlic, salt and pepper.
- 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.
- 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.
- Prepare the gnocchi sheet pan: Add the shredded parmesan cheese to the other baking dish or pan along with the melted butter, salt, pepper, garlic powder and onion powder and mix together to create a paste-like consistency, spread into an even layer in the pan. Arrange the gnocchi side by side in a single layer atop the cheese mixture. Add to the oven with the chicken and bake for 15-20 minutes until the parmesan cheese is a deep golden brown (leave the chicken in the oven while the gnocchi bakes).
- After 15-20 minutes of cooking the gnocchi, the parmesan cheese with the gnocchi should be a deep golden brown and the chicken should be done (the thickest part of the chicken thigh needs to reach an internal temperature of 165F). Remove each pan from the oven when they’re done per the instructions. If you’d like to make the chicken more golden brown, leave in the oven and broil for a few minutes after you remove the gnocchi from the oven.
- Assemble the dish: 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. Garnish with pomegranate seeds, crumbled feta cheese and fresh herbs (basil, oregano and/or parsley)
Notes
- This would be a delicious recipe to make for the holiday season!
- Make sure to use freshly grated parmesan cheese to create that perfectly crispy layer below the gnocchi.
- If you like this recipe, try our Crispy Chicken Thighs & Feta Gnocchi Bake
