Ingredients:

  • 1 lb boneless, skinless chicken breast, diced into 1-inch pieces
  • 16 oz potato gnocchi
  • 2 cups cherry tomatoes, halved
  • 3 tbsp extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves, chiffonade
  • 1 tsp balsamic glaze

Instructions:

  1. Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the diced chicken breast, raw gnocchi, and halved tomatoes. Pour in the olive oil, minced garlic, oregano, salt, and pepper. Toss until evenly coated.
  2. Spread the mixture evenly into a 9x13 inch baking dish in a single layer. Bake uncovered for 15–20 minutes until tomatoes collapse and chicken is cooked through.
  3. Remove from oven and evenly sprinkle the mozzarella and Parmesan over the top. Return to the oven for another 5 minutes until the cheese is bubbly and golden-brown.
  4. Remove from heat, garnish immediately with fresh basil, and drizzle with balsamic glaze if desired.