Garlic Butter Sheet Pan Gnocchi Dinner

By Rachel Cooks

Ingredients

1 pkg. (16 oz.) shelf-stable or refrigerated gnocchi ((no need to boil))
2 boneless skinless chicken breasts, cut into bite-sized pieces ((about 1 lb. total))
4 cups broccoli florets ((about 1 crown)
3 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon coarse ground black pepper
½ teaspoon Italian seasoning
¼ teaspoon red pepper flakes, optional
2 tablespoons unsalted butter
1 clove garlic, pressed or finely minced
¼ cup grated Parmesan cheese, plus more for serving
2 tablespoons chopped fresh parsley, optional garnish

Prep Time15mins
Cook Time25mins
Servings4

Instructions

Preheat oven to 425°F. Lightly grease a large rimmed sheet pan, about 18 x 13 inches.

In a large bowl, toss together the gnocchi, diced chicken, and broccoli florets. Drizzle with olive oil and add salt, pepper, Italian seasoning, and red pepper flakes (if using). Mix well to coat everything with seasonings.

Spread the mixture evenly on the prepared sheet pan in a single layer.

Bake for 15 minutes, remove the pan from the oven, stir well. Continue baking for 10 more minutes until the chicken is cooked through (internal temperature of 165°F), and the broccoli is lightly browned.

Meanwhile, melt the butter in the microwave or in a small saucepan on the stove. Stir in the minced garlic.

Remove the sheet pan from the oven and drizzle the garlic butter over the chicken, gnocchi, and broccoli. Sprinkle on Parmesan cheese, and lightly toss everything together. Top with fresh parsley, if desired.

Serve warm with extra Parmesan on the side.