Baked Chicken and Gnocchi with Tomatoes and Basil
Chicken thighs and potato gnocchi bake together on one sheet pan, the gnocchi soaking up garlicky tomato juices while goat cheese melts over the top. Scatter fresh basil over it and serve straight from the pan.
Equipment
- 12x15x1-inch sheet pan or jelly roll pan
Ingredients
- 1¾-2 pounds boneless, skinless chicken thighs
- 1 medium onion thinly sliced (1 cup)
- ¼ cup extra virgin olive oil
- 2 garlic cloves thinly sliced
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- ½-1 teaspoon crushed red pepper
- Freshly ground black pepper
- 14-16 ounces refrigerated potato gnocchi
- 14 ounce can crushed tomatoes or canned cherry tomatoes
- 6 ounces soft goat cheese or ricotta cheese
- ¾ cup fresh basil leaves
Instructions
- Preheat the oven to 425 degrees.
- Put the chicken in a large bowl. Add the sliced onion, ¼ cup extra virgin olive oil, sliced garlic, 2 teaspoons dried oregano, 1 teaspoon kosher salt, ½-1 teaspoon crushed red pepper, and black pepper to taste. Toss the chicken around until it's evenly coated. * At this point, you can cover the seasoned chicken and refrigerate up to 1 day ahead of baking.
- On a 12x15x1-inch rimmed baking sheet, spread out the gnocchi. Nestle the chicken in and around the gnocchi - make sure to scrape out and include all the olive oil and seasonings. Pour the tomatoes around the chicken and gnocchi.
- Bake 20 minutes. Turn the chicken pieces over, using a pair of tongs or a spatula. Crumble the cheese evenly over the top. If you're using ricotta, spoon it over in random blobs. Return the pan to the oven and bake 5-7 more minutes, until the pan juices are bubbling and the cheese is very soft.
- Roughly tear the basil leaves and scatter over the chicken. Serve and enjoy!
Notes
- If you can find Mutti brand cherry tomatoes, grab them for this recipe. They are excellent!
- Make sure to use the correct size pan. Anything larger than 13x5 will mean the pan juices will evaporate, and you don't want to lose that sauce. Typical "jelly roll" pans are a perfect size. If you're doubling the recipe, use a half-sheet pan (18x13").
Nutrition
Calories: 577kcalCarbohydrates: 47gProtein: 36gFat: 28gSodium: 485mgFiber: 5gSugar: 6g
