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Roasted Chicken Sheet Pan Gnocchi

Packed with flavour but light on dishes to wash up later, this sheet pan dinner is perfect for busy weeknights on the go. This recipe can be adapted easily to what’s in season or what you already have in the fridge.
Serves: 4
Prep Time: 20 min
Cook Time: 25 min


1 lb chicken breasts, chopped into 1/2-inch (1 cm) pieces
1 red onion, chopped
1 red pepper, chopped
4 cups cherry tomatoes
¼ cup olive oil
¾ tsp salt
½ tsp pepper
1 lb potato gnocchi
1 large fresh mozzarella ball, torn
¼ cup torn fresh basil

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Preheat oven to 425° F (220°C). In large bowl, toss together chicken, red onion, red pepper and cherry tomatoes. Drizzle with olive oil; season with salt and pepper. Toss to coat well. Transfer to large baking sheet. Bake, tossing occasionally, for 20 to 25 minutes or until chicken is cooked through.

  2. Meanwhile, cook gnocchi as per package directions.

  3. Top chicken mixture with mozzarella and cooked gnocchi; broil for 3 to 5 minutes or until cheese is melted. Sprinkle with basil.

Helpful Tip

Shelf-stable, prepared gnocchi can be found in the pasta or Italian section of your local supermarket. Gluten-free varieties are also available.