This Sheet Pan Chicken Pesto Gnocchi is a delicious weeknight dinner idea that’s bursting with flavor and requires minimal cleanup. This recipe is your answer when you’re stuck on what to make for dinner this summer. It uses pillowy potato gnocchi, tender chicken, and a vibrant pesto, all roasted together on a sheetpan to perfection. Easy to make, and so yummy!

❤️ Why You’ll Love Sheet Pan Chicken Pesto Gnocchi

• Flavorful: I find that any dish you add pesto to automatically makes it so elevated in flavor. Pesto is such an easy flavor enhancer that you can toss into bowls, spread on sandwiches, or add to pasta for an instant gourmet taste.
• Easy: Who wants to spend all night in the kitchen after work? Not me! This easy sheet pan recipe uses minimal dishes and can be prepped in only 10 minutes.
• Versatile: You can make this gnocchi recipe your own by adding in other veggies, herbs, or swapping (or removing) the protein.

🍲 Ingredients

Pesto – For this recipe, I used DeLallo Simply Pesto® Traditional Basil Sauce, which is my go-to store-bought pesto. It is a Northern Italian staple in a jar that’s made with fresh, simple ingredients like handpicked basil, olive oil, and crunchy pine nuts. This no-cook sauce is perfect on its own, tossed with roasted veggies, drizzled over a bowl, or thrown into a pasta salad. The options are endless, so it’s a great pantry staple to have on hand.

Gnocchi – This Sheet Pan Chicken Pesto Gnocchi is made with DeLallo Potato Gnocchi, which is pillowy soft and made with 85% potato. Gnocchi is a versatile pasta that can work in both hot and cold pasta dishes. What I love about gnocchi is that, unlike other pastas, you can bake it without pre-cooking it. Making it an easy choice for one-pan meals like this sheet pan recipe.

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👩‍🍳 How to Make Sheet Pan Chicken Pesto Gnocchi

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. Set aside a couple of tablespoons of pesto to drizzle over the gnocchi at the end.
3. To the parchment paper-lined sheet pan, add the gnocchi, red onion, smashed garlic cloves, eggplant pieces, chicken pieces, and lentils. Add ½ cup pesto to the pan and toss everything together to coat with the pesto. Spread out everything on the pan into an even layer.
4. Bake for 30 minutes, tossing at the 20-minute mark. After 20 minutes, crumble the goat cheese over the top of all the ingredients in the pan and bake for 10 more minutes.
5. Serve immediately, topped with fresh basil, halved cherry tomatoes, and an extra drizzle of pesto if desired.

🪄 Tips and Tricks

• Don’t precook your gnocchi! Gnocchi can be baked right from the packaging and will get a beautiful texture as it bakes in the oven with the other ingredients.
• Swap the Pesto: If you want to get creative, you can swap the basil-based pesto for DeLallo Simply Pesto® Sun-Dried Tomato Pesto for a different spin on this recipe.
• Make it Vegetarian: If you want to make this dish vegetarian, you can simply remove the chicken, and voila!
• Don’t Overcrowd: For your sheet pan dish to cook properly and evenly, make sure you aren’t overcrowding the pan. If you need to use more than one baking sheet, do it.

🗒 Variations

If you love this sheet pan gnocchi recipe, you’re going to love these other sheet pan dishes:

• Sheet Pan Gnocchi
• Healthy Blue Zone Baked Gnocchi
• Greek Lemon Garlic Sheet Pan Salmon with Potatoes
• Sheet Pan Baked Greek Meatballs & Lemon Potatoes

🗒 Best served with

• Fresh Watermelon Salad
• Greek Salad Recipe
• Spicy Greek Feta Dip (Tirokafteri) – as a starter/appetizer

👝 How to Store Leftovers

Leftovers of this Sheet Pan Chicken Pesto Gnocchi store great! Store them in an airtight container for up to 4 days in the fridge.

🤔 Common Questions

Sheet Pan Chicken Pesto Gnocchi

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This delicious Sheet Pan Chicken Pesto Gnocchi is the perfect dish for summer. It gives the freshness from the pesto, and is so easy to make with just one pan.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Main

Cuisine Italian-Inspired

Servings 4 -6

Calories 519 kcal

Ingredients

  

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• 1 package DeLallo gnocchi (450-500grams or 1lb)
• 1 red onion, chopped in 1/2 inch pieces (about 1 cup)
• 20 garlic cloves, smashed
• 1 small-medium eggplant, chopped in 1/2 inch pieces (about 4 cups)
• 550-600 grams (1.2-1.3lbs) boneless skinless chicken thighs cut into 1 inch pieces
• 19 oz / 540ml can of lentils drained and rinsed
• 1/2 cup DeLallo basil pesto plus more for drizzling
• 100-125 grams goat cheese
• 1/2-1 cup halved cherry tomatoes
• fresh basil

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Instructions

 

• Preheat the oven to 400F and line a large baking sheet with parchment paper.
• Set aside a couple tablespoons of pesto to drizzle over the gnocchi at the end.
• To the parchment paper lined sheet pan add the gnocchi, red onion, smashed garlic cloves, eggplant pieces, chicken pieces and lentils. Add ½ cup pesto to the pan and toss everything together to coat with the pesto. Spread out everything on the pan into an even layer.
• Bake for 30 minutes, tossing at the 20 minute mark. After 20 minutes crumble the goat cheese over top of all the ingredients on the pan and bake for 10 more minutes.
• Serve immediately topped with fresh basil, halved cherry tomatoes and an extra drizzle of pesto if desired.

Notes

• This is a great easy weeknight dinner but is also perfect to meal prep for lunches!
• If you love this recipe you’ll love our original Sheet Pan Gnocchi or Eggplant Parmesan Inspired Sheet Pan Gnocchi

Nutrition

Calories: 519kcal | Carbohydrates: 56.1g | Protein: 37.3g | Fat: 16.4g | Saturated Fat: 4.6g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 7.2g | Cholesterol: 74.6mg | Sodium: 565.8mg | Fiber: 9.2g | Sugar: 5.2g

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