Sheet Pan Gnocchi With Chicken And Vegetables

Name: Sheet Pan Gnocchi With Chicken And Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 1 package shelf stable potato gnocchi; 4 bone in chicken thighs; 2 cups broccoli florets; 1 red onion, sliced; 1/4 cup olive oil; 2 tablespoons lemon juice plus extra for serving; 1/2 cup freshly grated Parmesan cheese; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and black pepper to taste; 1 lemon, sliced into rounds

This easy sheet pan meal features crispy golden gnocchi, tender chicken thighs, and roasted vegetables for a quick weeknight dinner.

By Recipes By Nani· 🌍 American· July 20, 2026

Sheet Pan Gnocchi With Chicken And Vegetables

recipesbynani.com

Prep

15 minutes

Cook

40 minutes

Total

55 minutes

Serves

When my schedule gets busy, I always turn to sheet pan meals. They are a lifesaver because they taste delicious and keep my kitchen cleanup to a minimum. This sheet pan gnocchi is a favorite in my house because the oven turns the gnocchi into little pillows that are crispy on the outside and soft on the inside.

You do not need to boil the gnocchi before roasting it, which saves you so much time. Simply toss everything on one pan, roast it until the chicken is golden and the vegetables are tender, and you have a complete, healthy meal ready for the family.

🧺 Ingredients

1 package shelf stable potato gnocchi
4 bone in chicken thighs
2 cups broccoli florets
1 red onion, sliced
1/4 cup olive oil
2 tablespoons lemon juice plus extra for serving
1/2 cup freshly grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and black pepper to taste
1 lemon, sliced into rounds

👩‍🍳Instructions

1
Preheat your oven to 425 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper.
2
In a large bowl, whisk together the olive oil, lemon juice, salt, pepper, Parmesan, oregano, and thyme.
3
Pat the chicken thighs dry with a paper towel and toss them in the marinade. Let them sit for at least 15 minutes.
4
Place the chicken thighs skin side up on the baking sheet and roast for 15 minutes.
5
While the chicken roasts, place the gnocchi, broccoli, and red onion in the bowl used for the chicken and toss with a little extra olive oil, salt, and pepper.
6
Remove the pan from the oven, add the gnocchi and vegetables in a single layer around the chicken, and scatter the lemon slices on top.
7
Roast for another 20 to 25 minutes until the chicken reaches an internal temperature of 165 degrees and the gnocchi is golden and crisp.
8
Serve warm with extra Parmesan cheese and fresh lemon juice if desired.

💡 Tips

Store any leftovers in an airtight container in the refrigerator for up to 4 days. If the gnocchi loses its crunch after reheating, you can pop it in a hot skillet for a minute or two to bring the crispiness back.

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