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Sheet pan gnocchi dinner cooked and served in a bowl with toppings.
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Sheet Pan Gnocchi Dinner

This Sheet Pan Gnocchi Dinner is a one-pan meal made with crispy gnocchi, roasted veggies, seasoned chicken, marinara, and creamy ricotta. Perfect for an easy, cozy, macro-friendly weeknight dinner.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Keyword: sheet pan gnocchi dinner
Servings: 8 servings
Calories: 338kcal
Author: Lillie

Ingredients

  • 2 lbs. chicken breasts or tenderloins 907g, chopped into bite-sized pieces
  • 2 tsp. kosher salt 12g
  • 2 tsp. green goddess seasoning Italian seasoning, or oregano (12g)
  • 2 tsp. garlic powder 12g
  • 2 tsp. pepper 12g
  • 1 tsp. paprika 6g
  • 1/4 tsp. red pepper flakes 2g
  • 1 large zucchini chopped (327g)
  • 1 medium delicata squash sliced into half-moons (or sub butternut) (275g)
  • 1/2 red onion halved and thinly sliced (130g)
  • 1 heaping cup cherry tomatoes halved (212g)
  • 12 oz cauliflower florets chopped bite-sized (340g)
  • 1 Tbsp. olive oil 15g
  • 12.5 oz potato gnocchi 354g
  • 1/2 cup part skim ricotta cheese 120g
  • 2 oz grated parmesan cheese divided (56g)
  • 3 Tbsp. basil paste 45g
  • 1 cup jarred marinara I’m using Rao’s: 240g
  • 1 cup arugula 45g

Instructions

  • Pre-heat the oven to 425°F. Chop chicken into bite-sized pieces. Combine all seasonings from kosher salt to red pepper flakes. Sprinkle half of the seasoning over the chicken and set aside.
  • On a LARGE (21x15) sheet pan, add the zucchini, delicata squash, onion, tomatoes, and cauliflower. Spray or drizzle with olive oil and sprinkle with remaining seasoning. Roast veggies for 15 minutes. Remove the pan from the oven, add gnocchi, and toss everything well. Top with dollops of ricotta, half of the parmesan cheese (reserving some for the top), and basil paste, and return to the oven for 10 more minutes.
  • Add chicken to the pan, spreading it out well, spray with a light mist of olive oil, and roast for 8 more minutes. Carefully mix in the marinara and arugula, then top with the remaining parmesan cheese and broil for 3 more minutes for a little more color, making sure the chicken is cooked through.
  • Enjoy a big bowl by itself! Or serve with an extra dollop of ricotta, some parmesan on top, or additional marinara. We also love this drizzled with hot honey! (Just track that yourself.)

Notes

GF: Use gluten-free gnocchi.
DF: Sub plant-based ricotta and parmesan cheese alternatives.
Search: Lillie Eats and Tells Sheet Pan Gnocchi Dinner

Nutrition

Serving: 300g (or 1/8th of pan) | Calories: 338kcal | Carbohydrates: 29g | Protein: 36.3g | Fat: 8.7g | Fiber: 3.6g