Lemon chicken baked gnocchi made with brussels sprouts, broccoli, and feta cheese for an easy sheet pan dinner! Great for a quick 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 ready in just 35 minutes.
The ultimate comfort food and easy sheet pan meal, this lemon chicken baked gnocchi is so delicious. The gnocchi gets the best chewy texture while baking in the oven (no pre-cooking required).
Best of all, it's easy 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 easy reheat lunches and dinners
- one sheet pan makes for quick and easy clean up!
recipe video
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
- 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 - leave 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 come 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
Note - you 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 best texture in the oven!
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.
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.
serve
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
This recipe may work with cauliflower gnocchi, but we really can't say without testing. If you try it, would you leave a comment to let us know how it goes?
I wouldn't say crispy the way it gets in the skillet, but it does get a nice chewier texture (not soft like boiled gnocchi). You can also broil the gnocchi for a few minutes before serving which does give it a little 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.
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!
The lemon wedges can be removed, squeezing any remaining juice over everything for extra lemony flavor!
Variations
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:
- pesto - add this sneaky kale pesto before serving
- lemon dill sauce - drizzle with some of this lemon dill sauce
- tzatziki - this super speedy tzatziki would go well with the lemon/feta flavors in this dish
Storage + Meal Prep
This recipe works great for meal prep! Either assemble ahead and freeze or store leftovers and portion out for easy lunches:
Assemble Ahead
- place all ingredients EXCEPT FOR THE GNOCCHI in a freezer-friendly container (I like the 3 quart Ikea containers as pictured above), or bag. **
- freeze for up to 3 months.
- thaw completely, toss with gnocchi and a little 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
- cook as directed.
- portion leftovers out into 2 cup meal prep containers.
- reheat in the microwave until steaming hot, or in a frying pan (which does a better job at preserving the texture of the gnocchi)
- 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 leave a comment and rate the recipe!
Make Ahead Lemon Chicken Sheet Pan Gnocchi
Ingredients
- 1 lb shelf- stable gnocchi 450 g; see note 1
- 1 red onion cut into 1 inch chunks
- 2 cups broccoli florets cut into 1-2 inch pieces; see note 2
- 3 cups brussels sprouts halved if large
- 1 lemon sliced
- 2 teaspoons oregano
- 2-3 tablespoons olive oil
- 2 chicken breasts roughly 1 lb; 7-8 oz each
- ¼ teaspoon flaky sea salt
- 4 tablespoons feta cheese crumbled
Instructions
- 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!
Tips:
- This recipe has not been tested with cauliflower gnocchi or fresh gnocchi; use at your own risk
- If you plan on freezing the meal, be sure to blanch your broccoli & brussels sprouts or go for frozen veggies instead
- 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.
- place all ingredients EXCEPT FOR THE GNOCCHI in a freezer-friendly container (I like the 3 quart Ikea containers as pictured above) or bag.
- freeze for up to 3 months.
- thaw completely, toss with gnocchi and a little extra oil, and roast up in the oven for 25 minutes.
- cook as directed.
- portion leftovers out into 2 cup meal prep containers.
- reheat in the microwave until steaming hot, or in a frying pan (which does a better job at preserving the texture of the gnocchi)
- leftovers can be stored in an airtight container in the fridge for up to 4 days.
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Rimmy says
Amazing. I’ll be making this again. I added some asparagus when I added the gnocchi to bulk it up a bit.
Denise Bustard says
Hi Rimmy! I'm so happy to hear you enjoyed. Asparagus is a great addition! Thanks so much for your review 🙂
Dianne says
FANTASTIC recipe. thank you! I used bone-in/skin-on thighs so I put them in the oven for 20 min *before* I added the gnocchi but otherwise followed the recipe to the letter and it was FAB. So easy, so delicious!
Denise says
So happy to hear you enjoyed it, Dianne! Thank you for reporting back 🙂
Susan Dubose says
I absolutely love this recipe! I tweak it just a little. I add sliced mushrooms and a 1/4 cup of chicken stock concentrate. I also always double it because everyone loves it so much!
Denise says
Woohoo! So happy you enjoyed, Susan! I bet mushrooms were delicious...I have a weakness for roasted mushrooms!
Roger says
I did, its so much better!
DeAnne says
This was very good but my gnocchi did not brown or get crispy at all. I roasted the brussel sprouts separate because I wanted them extra brown. I probably should have added the gnocchi to it. Next time I will try that and I will boil the gnocchi first as another person suggested because I thought mine were a bit dry too. My only question is, are you supposed to eat the lemon wedges or take them out once it's served? I took them out and squeezed fresh lemon over it since it was a bit dry. Gave it more flavor too.
Denise says
Hi DeAnne, sorry for any confusion but the gnocchi does not get crispy in this recipe. Here's from the FAQ in the post:
"Does the gnocchi get crispy in the oven? I wouldn’t say crispy the way it gets in the skillet, but it does get a nice chewier texture (not soft like boiled gnocchi). You can also broil the gnocchi for a few minutes before serving which does give it a little 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."
As for the lemon wedges, you can remove them and squeeze over everything to get more lemony flavor. Thanks for your feedback!
Shelley Courtney says
Hey Denise! What if you wanted more chicken? Could you just add a couple more breasts or should you double the whole recipe?
Denise says
Hi Shelley! I would just add extra chicken breasts. Hope you enjoy!
Ashley B says
Delicious! Definitely added more/my own seasoning, but overall it was delicious! I also boiled my gnocchi in salt water beforehand because it was rather dense and dry. Will definitely make again!
Denise says
Hi Ashley! So happy to hear you enjoyed it. Good call on boiling the gnocchi if it seemed dense/dry. Thanks so much for coming back to leave a review!
Thanigaivelan says
Wow love it!
Joanne Smith says
Hi, If using this as meal prep for work lunches, is it meant to be eaten hot or cold? ie can it be reheated and how long will it last in the fridge once cooked?
Thanks
Denise says
Hi Joanne! It's up to you but I personally would probably heat it. The gnocchi should keep for a few days...I'd say 2-3 days?
Amanda says
Delicious and easy... my kind of recipe!!
Nicole Murphy says
Looking forward to making this but my husband bought frozen gnocchi. Can I still use?
Denise says
Hi Nicole! I'm not actually sure...I haven't tried. You could do one test gnocchi and see if it starts to get crispy, and if it ends up not working out you could always cook in the water?
Allison says
I have used frozen with sheet pan bakes and it has worked perfectly!
Denise Bustard says
Thank you so much for sharing, Allison!
Karen says
This is the first sheet pan recipe I've ever made, and it came together perfectly. The flavour is so tasty, and the fact that you can prepare it mostly ahead is a huge plus. Lots of veggies too, which I always look for in a good recipe.
Denise says
I'm so happy you enjoyed it!
Sally says
We love gnocchi! but our comes in a vacuum seal package so do I need to boil mine first and then put on the baking sheet?
Denise says
Hi Sally! Those sound like the same ones I buy and you don't need to pre-boil them. It sounds strange but they toast and cook through in the oven 🙂
Lauren says
This recipe is incredible! Thank you so much for sharing. Made it once, and already excited to make it again. It was so easy 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!
Denise says
So happy you liked it, Lauren!
Madeline says
I made this as my lunch for the week and I must say, it's INCREDIBLE. It is the easiest lunch I've ever prepped. I can't imagine people getting bored of this recipe every day, I would actually look forward to eating it again. I just finished my 4th portion and am genuinely bummed that I have to have something else for lunch tomorrow 🙁 thanks for this!!
Denise says
I'm so happy you liked it Madeline! Hurray for easy prep, right?
melissa says
This was really good - love all the veges in this! I count my macros so I was a bit concerned adding the gnocchi and feta - but it was well worth it! I like my chicken seasoned a bit more - so would just make that variation next time. Thanks so much for the recipe!
Denise says
I'm so happy you liked it Melissa! I was pretty generous with the sea salt. Maybe I'll reword the recipe 😉
Sascha Rutledge says
Looking forward to trying this recipe! Thanks for the suggestion of panko crumbs, I do love them on tempura and fish so not sure why I never considered to use them in place of breadcrumbs.
Gayle @ Pumpkin 'N Spice says
Aren't make-ahead dinners the best? I need to prep those more often, I think it would make my life A LOT easier! I'm also obsessed with this gorgeous gnocchi dish. Love the lemon flavors here!
Annie says
Beautiful. Colorful. Delicious. Simple. I couldn't love it more!
Denise says
Thanks Annie! <3
Deb says
This looks delicious and easy. Thanks for the recipe. I can't wait to try it.