Ingredients:

  • 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 package (16 oz) shelf-stable or refrigerated potato gnocchi
  • 4 cups broccoli florets, bite-sized
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the cubed chicken, uncooked gnocchi, and broccoli.
  3. Drizzle with olive oil and add the minced garlic, oregano, basil, salt, and pepper. Toss thoroughly until every piece is glistening and evenly coated.
  4. Spread the mixture in a single layer across a large rimmed baking sheet, ensuring ingredients are not piled to allow for proper airflow.
  5. Roast for 20–25 minutes until the chicken is opaque and the gnocchi shows golden-brown edges.
  6. Turn the oven to 'Broil' for the final 2–3 minutes, watching closely until gnocchi edges are crisp and broccoli tips are slightly charred.
  7. Remove from the oven and immediately sprinkle with grated Parmesan cheese and fresh parsley while hot.