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30-Minute Sheet Pan Gnocchi with Chicken & Pesto

Crispy roasted gnocchi, juicy chicken, cherry tomatoes, and zucchini — tossed with basil pesto and Parmesan, all from one sheet pan in 30 minutes, about 40g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 lb boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 (16 oz) package shelf-stable potato gnocchi
  • 1 pint cherry tomatoes halved
  • 1 medium red onion cut into thin wedges
  • 1 medium zucchini halved lengthwise and cut into 1/2-inch half-moons
  • 3 tbsp olive oil divided
  • 1 1/4 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 1 tsp Italian seasoning
  • 1/3 cup basil pesto
  • 1/2 cup freshly grated Parmesan plus more for serving
  • 2 cups baby arugula or spinach
  • Lemon wedges for serving

Equipment

  • Large rimmed sheet pan (18x13-inch)
  • Parchment paper (optional, for easier cleanup)
  • Instant-read thermometer

Method
 

  1. Position a rack in the center and preheat to 425°F (220°C). Line a large rimmed sheet pan with parchment if you like.
  2. Place the chicken pieces, gnocchi, cherry tomatoes, red onion, and zucchini on the sheet pan. Drizzle with 2 tablespoons of the olive oil and sprinkle with 1 teaspoon of the salt, the pepper, and the Italian seasoning. Toss well to coat.
  3. Arrange everything so the gnocchi and chicken sit in one uncrowded layer with a little space between pieces — crowding steams the gnocchi instead of crisping it.
  4. Roast for 12 minutes, until the gnocchi are set and just starting to crisp at the edges and the chicken is nearly cooked through.
  5. Drizzle the remaining 1 tablespoon of olive oil over the pan, toss everything so the other side browns, and roast 8–10 minutes more, until the gnocchi are golden and crisp and the chicken reads 165°F on an instant-read thermometer.
  6. Drop spoonfuls of the basil pesto over the hot pan and toss until every piece is glossy. Sprinkle with the Parmesan, scatter the arugula over the top, and serve right from the pan with lemon wedges and extra Parmesan.

Notes

Food safety: chicken must reach 165°F internally. Shelf-stable gnocchi goes straight on the pan — no boiling; the no-boil method is the 30-minute enabler. Keep a single layer so the gnocchi crisp. Leftovers 4 days refrigerated / 3 months frozen. Protein ~40g/serving estimated from USDA FoodData Central; not lab-tested.