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Lemon Chicken Baked Gnocchi – Sweet Peas and Saffron


Lemon chicken baked gnocchi made with brussels sprouts, broccoli, and feta cheese for an simple sheet pan dinner! Great for a fast weeknight dinner, it’s meal prep and freezer friendly.

Just like our favorite one pan gnocchi recipe and caprese chicken gnocchi skillet, this sheet pan gnocchi is a one-pan meal that is alert in just 35 minutes.

close up of the baked gnocchi on sheet pan

Featured Review

This recipe is incredible! Thank you so much for sharing. Made it once, and already excited to make it again. It was so simple to make, though I will admit I made it even easier by using frozen veggies and skipping the chopping step. Definitely a recipe to add to the weekly list!

–  Lauren

The ultimate comfort food and simple sheet pan meal, this lemon chicken baked gnocchi is so delicious. The gnocchi gets the top chewy texture while baking in the oven (no pre-cooking required).

Best of all, it’s simple to assemble ahead for meal prep; either cook ahead and re-heat or assemble as a freezer meal!

reasons you’ll love this recipe

  • chewy gnocchi with roasted veggies and briny feta cheese = the ultimate comfort food and delicious flavors
  • you can prep it ahead as a freezer meal, or cook extra and store for simple reheat lunches and dinners
  • one sheet pan makes for fast and simple clean up!

Watch the video below to see how to cook this lemon chicken baked gnocchi! You can find more of my recipe videos on my YouTube channel.

ingredient notes

ingredients for the sheet pan gnocchi in a bowl
  • gnocchi – grab the shelf-stable kind in the pasta section of the grocery store. We’ve tested with butternut squash gnocchi and it was also very tasty! We have not tested with cauliflower gnocchi yet, but it may work out!
  • veggies – broccoli, brussels sprouts and red onion. If you plan to assemble ahead and freeze, go for frozen brussels & broccoli, which have already gone through the necessary blanching step before being frozen.
  • chicken breast – abandon them whole and slice after roasting. You could use boneless skinless chicken thighs as well (you may need to cook 5). If you have small chicken breasts (5 oz or so), check the chicken earlier as they may need to arrive out of the oven 5-10 minutes early.
  • feta cheese – adds a salty/briny flavor. We do not recommend skipping this ingredient!
  • lemon – one whole lemon, sliced! You can save some to squeeze over top before serving.
  • spices– oregano to season the veggies/gnocchi and flaky sea salt to sprinkle on before serving

Step by step directions

Noteyou do not need to pre-cook your gnocchi for this recipe! That’s one less pan to wash, and by roasting the gnocchi, it gets the top texture in the oven!

Heat oven to 425°F. Toss the gnocchi, onion, broccoli, brussels sprouts, lemon, oregano and olive oil together.

lemon chicken baked gnocchi after baking from overhead on sheet pan

Spread out on a large baking sheet (or 2 small baking sheets). Bake for 20-25 minutes, or until veggies are roasted through and chicken reaches an internal temperature of 165°F.

Tip – If you want to try for a crispier gnocchi texture, you can broil them after roasting through for 2-5 minutes. We recommend removing the chicken & veggies so they don’t overcook. If you plan on broiling, separate the gnocchi on the pan from the other ingredients or arrange it on a different pan.

lemon chicken baked gnocchi served in a bowl

Sprinkle evenly with the sea salt and feta cheese. Enjoy!

Note – the lemon wedges are intended to add flavor (not to be eaten). You can take them out and squeeze any remaining juice over the chicken for extra zesty flavor!


FAQ

Can I use cauliflower gnocchi?

This recipe may work with cauliflower gnocchi, but we really can’t say without testing. If you try it, would you abandon a comment to let us cognize how it goes?

Does the gnocchi obtain crispy in the oven? 

I wouldn’t say crispy the way it gets in the skillet, but it does obtain a kind chewier texture (not soft like boiled gnocchi). You can also broil the gnocchi for a few minutes before serving which does give it a small crispiness (make sure to remove the chicken & veggies so they don’t end up overcooked).If you plan to broil your gnocchi, keep it separate from the chicken, brussels sprouts, and broccoli so you can easily remove those ingredients before broiling.

Can I use chicken thighs for this recipe instead?

Absolutely! Some readers have reported back that they used bone-in/skin-on thighs and put them in the oven for 20 min *before* adding the gnocchi and other ingredients (otherwise following the recipe). Apparently, this worked out really well!

Are you supposed to eat the lemon wedges or serve with the lemon?

The lemon wedges can be removed, squeezing any remaining juice over everything for extra lemony flavor!

My family loved this lemon chicken baked gnocchi as served, but some of you may wish to add a sauce. Some sauce ideas that would pair well:


overhead view of chicken and gnocchi bake in meal prep container (to show how to store for meal prep)

This recipe works great for meal prep! Either assemble ahead and freeze or store leftovers and portion out for simple lunches:

Assemble Ahead

  1. place all ingredients EXCEPT FOR THE GNOCCHI in a freezer-friendly container (I like the 3 quart Ikea containers as pictured above), or bag. **
  2. freeze for up to 3 months.
  3. thaw completely, toss with gnocchi and a small extra oil, and roast up in the oven for 25 minutes.

**it’s essential that you use frozen brussels sprouts and broccoli when assembling ahead as they have gone through the necessary blanching step. Raw broccoli and raw brussels sprouts do not freeze/thaw well without blanching.

Cook Ahead

  1. cook as directed.
  2. portion leftovers out into 2 cup meal prep containers.
  3. reheat in the microwave until steaming hot, or in a frying pan (which does a better job at preserving the texture of the gnocchi)
  4. leftovers can be stored in an airtight container in the fridge for up to 4 days.

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to abandon a comment and rate the recipe!

This lemon chicken baked gnocchi has brussels sprouts, broccoli and feta cheese for the ultimate sheet pan dinner! Works great for meal prep or an simple weeknight dinner.

  • Combine – Heat oven to 425°F. Toss the gnocchi, onion, broccoli, brussels sprouts, lemon, oregano and olive oil together.

  • Bake – Spread out on a large baking sheet (or 2 small baking sheets). Bake for 20-25 minutes, or until veggies are roasted through and chicken reaches an internal temperature of 165°F. See note 3

  • Serve – Sprinkle evenly with the sea salt and feta cheese. Enjoy!

  1. This recipe has not been tested with cauliflower gnocchi or fresh gnocchi; use at your own risk
  2. If you plan on freezing the meal, be sure to blanch your broccoli & brussels sprouts or go for frozen veggies instead
  3. 3. If you want to try for a crispier gnocchi texture, you can broil them after roasting through for 2-5 minutes. I would recommend removing the chicken & veggies so they don’t overcook. If you plan on broiling, separate the gnocchi on the pan from the other ingredients or arrange it on a different pan.

Assemble Ahead

  1. place all ingredients EXCEPT FOR THE GNOCCHI in a freezer-friendly container (I like the 3 quart Ikea containers as pictured above) or bag.
  2. freeze for up to 3 months.
  3. thaw completely, toss with gnocchi and a small extra oil, and roast up in the oven for 25 minutes.

Cook Ahead

  1. cook as directed.
  2. portion leftovers out into 2 cup meal prep containers.
  3. reheat in the microwave until steaming hot, or in a frying pan (which does a better job at preserving the texture of the gnocchi)
  4. leftovers can be stored in an airtight container in the fridge for up to 4 days.

Serving: 1/4 of batch, Calories: 471kcal, Carbohydrates: 87g, Protein: 40g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 70mg, Sodium: 641mg, Fiber: 11g, Sugar: 5g




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