Sheet-Pan Gnocchi with Chicken and Broccoli

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy potato gnocchi roasted with tender chicken and broccoli in one pan for effortless weeknight dinner. This italian-american-inspired sheet pan ready in about 30 minutes pairs frozen gnocchi, boneless and skinless chicken thighs, florets broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 2 Italian-American cuisine 500 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  2. Step 2: Toss 12 oz frozen gnocchi, 12 oz chicken thighs, and 2 cups broccoli florets with 2 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp dried thyme, and 1/2 tsp salt until evenly coated.
  3. Step 3: Spread mixture in a single layer on the prepared baking sheet, ensuring pieces don't overlap.
  4. Step 4: Roast for 20 minutes, flipping halfway through, until gnocchi is golden brown and chicken is cooked through (internal temperature 165°F).
  5. Step 5: Transfer to a serving dish and let rest for 3 minutes before serving to allow flavors to meld.

Equipment for this recipe

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Frequently asked questions

How long does Sheet-Pan Gnocchi with Chicken and Broccoli take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet-Pan Gnocchi with Chicken and Broccoli?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep frozen gnocchi from drying out.

Can I substitute ingredients in Sheet-Pan Gnocchi with Chicken and Broccoli?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet-Pan Gnocchi with Chicken and Broccoli for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet-Pan Gnocchi with Chicken and Broccoli?

Italian-American sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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