Description
Simply roasting gnocchi, veggies, and chicken on a single sheet pan allows you to serve up pasta, protein, and veggies with minimal work and clean up. Plus, you can switch up the veggies and the protein, or even skip the meat all together. In the end, we toss everything with Meghan’s Maple Mustard Vinaigrette, but you can use any dressing you like. Or just toss with melted butter.
Ingredients
1 pound fresh packaged or frozen potato gnocchi
1 pound frozen cubed sweet potato
8 ounces Brussels sprouts, trimmed and halved
1 small red onion, thinly sliced
1/4 cup olive oil
12 ounces chicken breast, about 2 small breasts, cut into 1-inch cubes
1/2 teaspoon kosher salt
1/2 cup Meghan’s Maple Mustard Vinaigrette, for serving (optional; see headnote)
Grated Parmesan cheese, for serving (optional)
Instructions
1. Arrange two racks to divide your oven into thirds. Heat the oven to 450 degrees F.
2. Add the gnocchi, sweet potato, Brussels sprouts, and onion to a rimmed baking sheet. Toss to coat evenly with olive oil, then scoot the vegetables to 3/4 of the pan and add the cubed chicken to the open space. Season everything with salt.
3. Place the sheet pan on the lower rack and roast until the chicken is cooked through and the veggies just begin to brown, 25 to 28 minutes, tossing the veggies and flipping the chicken halfway through cooking time.
4. Turn the broiler to high and move the baking sheet to the upper rack. Broil until the gnocchi is crispy, about 3 minutes. Remove the sheet pan from the oven and toss everything with the Maple Mustard Vinaigrette. Serve immediately topped with Parmesan.