Baked Chicken and Gnocchi with Tomatoes and Basil
Serves 410 mins prep25 mins cook
This sheet pan chicken with gnocchi is super easy, but it tastes and smells like something from an Italian restaurant. Juicy, seasoned chicken thighs bake along with soft gnocchi, soaking up garlicky tomato juices, with tangy goat cheese melting into it all. Sprinkle with a handful of fresh basil and you have a one-pan dinner that’s equal parts comforting, rustic, and downright delicious.
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What you need
Instructions
1 Preheat the oven to 425 degrees. 0 Put the chicken in a large bowl. Add the sliced onion, [wprm-ingredient text="¼ cup extra virgin olive oil" uid="1"], sliced garlic, [wprm-ingredient text="2 teaspoons dried oregano" uid="2"], [wprm-ingredient text="1 teaspoon kosher salt" uid="5"], [wprm-ingredient text="½-1 teaspoon crushed red pepper" uid="7"], 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. 2 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. 3 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. 4 Roughly tear the basil leaves and scatter over the chicken. Serve and enjoy!View original recipe