Sheet pan gnocchi is an easy dinner featuring crispy gnocchi, tender chicken, and fresh roasted veggies. It’s a tasty meal, perfect for busy weeknights.
In the warmer months, schedules tend to get busy and life seems a little hectic. During these times, I take comfort in having a collection of weeknight dinners that are delicious, healthy, and can feed my family without a lot of effort.
Easy sheet pan meals and one pot dinners like Mediterranean sheet pan chicken, sourdough skillet, and this sheet pan gnocchi are some of my favorite simple meals.
If you have never roasted gnocchi, you are in for a treat. It is perfectly crispy on the outside while being soft and tender on the inside. This paired with savory chicken thighs, red onion, fresh broccoli, and tangy lemon makes for the best summertime meal.
Why You’ll Love This Recipe
Simple meal – This easy sheet pan dinner is so simple to throw together with just minutes of prep time. The best part is that its made on a single sheet pan, which leaves you with minimal clean up.
Flavor packed – This sheet pan gnocchi recipe is full of flavor and makes for the most delicious comfort food.
Versatile – You can make this pillowy gnocchi dinner something your whole family will enjoy by incorporating your favorite veggies.
Ingredients
Parmesan cheese – be sure to use freshly grated, as it melts easier and doesn’t include any unnecessary additives.
Oregano and thyme – this sheet pan gnocchi recipe calls for dried herbs, but this would be a great recipe to use all those fresh herbs in your summer garden. Use one tablespoon of fresh herbs for every teaspoon of dried herbs.
Chicken thighs – I like to use bone in chicken thighs, but you can use whatever cut of chicken you like. Just be sure to adjust the cooking time according to the cut you choose.
Gnocchi – store-bought gnocchi that is shelf stable works best for this recipe.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Sheet Pan Gnocchi
Step 1: In a large bowl, whisk together the olive oil, lemon juice, salt, pepper, Parmesan, oregano, and thyme. Pat the chicken thighs dry and add them to the marinade, turning to coat. Marinate for at least 15 minutes or up to several hours in the refrigerator.
Step 2: Preheat the oven to 425 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper. Arrange the chicken thighs skin-side up on the prepared baking sheet and roast for 15 minutes.
Step 3: Meanwhile, add the gnocchi, broccoli, and red onion to a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat.
Step 4: Remove the baking sheet from the oven and arrange the gnocchi and vegetables around the chicken. Scatter the lemon slices over the pan, making sure as much of the gnocchi as possible is in direct contact with the baking sheet for maximum crispiness. Return the pan to the oven and roast for 20–25 minutes more, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the gnocchi is golden and crisp.
Step 5: If the chicken is fully cooked but you’d like the gnocchi crispier, transfer the chicken to a plate to rest and continue roasting the gnocchi and vegetables for an additional 5–10 minutes.
Step 6: Serve with extra Parmesan and a squeeze of fresh lemon, if desired.
Tips
- Pat the chicken dry before marinating. Removing excess moisture helps the skin brown more effectively and encourages crispier results.
- Don’t overcrowd the pan. Use a large sheet pan so the chicken, gnocchi, and vegetables can roast instead of steam.
- Give the gnocchi direct contact with the pan. Spread the gnocchi into a single layer and avoid piling it beneath the vegetables. Contact with the hot pan helps it develop a crisp exterior and chewy center.
- Cut the broccoli into larger florets. Small pieces can become overly soft during roasting, while larger florets develop nicely browned edges.
- No need to boil the gnocchi first. Shelf-stable potato gnocchi can go straight onto the sheet pan, which saves time and reduces extra dishes.
- Use a large sheet pan if possible. A crowded pan will steam the gnocchi rather than roast it.
Recipe FAQs
Shelf stable, store bought gnocchi is the best type of gnocchi to use in this recipe. You can also use homemade gnocchi.
Absolutely! You can cook gnocchi on a sheet pan in the oven with no prior boiling required. The result is gnocchi that is crispy on the outside, and tender and soft on the inside.
Store any leftovers in the refrigerator in an airtight container for up to 4 days.
More Dinner Recipes from the Farmhouse
- Easy And Delicious Beef Taco Skillet
- Best Easy Instant Pot Chicken Thighs Recipe
- Easy Greek Tzatziki Chicken Salad
- Creamy Southwest Chicken Soup
- Easy Beef Enchiladas Recipe
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Sheet Pan Gnocchi With Chicken And Vegetables
Equipment
Ingredients
Chicken Marinade
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ½ cup grated parmesan cheese
- 1 teaspoon dry oregano
- 1 teaspoon dry thyme
Sheet Pan Meal Ingredients
- 6 chicken thighs, bone in, skin on
- 16 ounces potato gnocchi, or 500 grams
- 1 small red onion, cut into wedges
- 1 small broccoli crown, chopped
- half a lemon, cut into slices
- plus some more salt and olive oil for the veggies
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, salt, pepper, Parmesan, oregano, and thyme. Pat the chicken thighs dry and add them to the marinade, turning to coat. Marinate for at least 15 minutes or up to several hours in the refrigerator.
- Preheat the oven to 425 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper.
- Arrange the chicken thighs skin-side up on the prepared baking sheet and roast for 15 minutes.
- Meanwhile, add the gnocchi, broccoli, and red onion to a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Remove the baking sheet from the oven and arrange the gnocchi and vegetables around the chicken. Scatter the lemon slices over the pan, making sure as much of the gnocchi as possible is in direct contact with the baking sheet for maximum crispiness.
- Return the pan to the oven and roast for 20–25 minutes more, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the gnocchi is golden and crisp.
- If the chicken is fully cooked but you’d like the gnocchi crispier, transfer the chicken to a plate to rest and continue roasting the gnocchi and vegetables for an additional 5–10 minutes.
- Serve with extra Parmesan and a squeeze of fresh lemon, if desired.
Notes
- Pat the chicken dry before marinating. Removing excess moisture helps the skin brown more effectively and encourages crispier results.
- Don’t overcrowd the pan. Use a large sheet pan so the chicken, gnocchi, and vegetables can roast instead of steam.
- Give the gnocchi direct contact with the pan. Spread the gnocchi into a single layer and avoid piling it beneath the vegetables. Contact with the hot pan helps it develop a crisp exterior and chewy center.
- Cut the broccoli into larger florets. Small pieces can become overly soft during roasting, while larger florets develop nicely browned edges.
- No need to boil the gnocchi first. Shelf-stable potato gnocchi can go straight onto the sheet pan, which saves time and reduces extra dishes.
- Use a large sheet pan if possible. A crowded pan will steam the gnocchi rather than roast it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
