Sheet Pan Gnocchi with Chicken and Broccoli Recipe
Prep Time:
5 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 1 pound gnocchi
  • 1 pound chicken breasts, cut into 1-inch cubes
  • 3 cups broccoli florets
  • ½ cup extra virgin olive oil
  • 5 ounces cream cheese
  • 5 sun dried tomatoes, roughly chopped
  • Salt and pepper, to taste
Directions
  1. Preheat the oven to 425 F.
  2. Spread chicken and gnocchi in a single layer. Nestle the broccoli florets around the gnocchi and chicken, breaking apart any large pieces into smaller florets. Generously oil the chicken, gnocchi, and broccoli.
  3. Spoon dollops of the cream cheese onto the sheet pan. Arrange the sun dried tomatoes around the sheet pan, then sprinkle with salt and pepper, and toss. Drizzle the oil from the sun dried tomatoes on the chicken and gnocchi, if desired.
  4. Place the sheet pan in the oven, and roast until the chicken is cooked through, about 20 minutes.
  5. Remove from the oven, and stir the cream cheese into the chicken and gnocchi, adding water to thin the cheese into a sauce as needed.