A colorful sheet-pan of golden whole-wheat gnocchi, seared chicken, and crisp-roasted market vegetables brightened with lemon, basil, and Parmesan for a tender, slightly crispy, vegetable-forward weeknight dinner.
One‑Pan Gnocchi Primavera — Crispy, Bright, and Weeknight‑Ready
A colorful sheet‑pan dinner of golden whole‑wheat gnocchi, seared chicken, and market vegetables finished with lemon, basil, and Parmesan—minimal fuss, maximum flavor.
This is the kind of weeknight solution that saves the day: everything goes on one large rimmed sheet pan, so you get a balanced plate—lean protein, whole grains, and a rainbow of vegetables—without a sink full of dishes. A quick 15‑minute prep and a hot oven turn simple ingredients into a dinner that feels intentional and fresh.
At 425°F the whole‑wheat gnocchi develops golden, slightly crispy edges while staying tender and pillowy inside; the chicken pieces sear and brown, and the vegetables caramelize and pop with color. Cherry tomatoes burst and lend sweetness, zucchini and asparagus stay crisp‑tender, and red onion softens and sweetens. Finish with lemon, freshly torn basil, and a generous grating of Parmesan for bright, savory lift.
A couple of practical tricks make this work every time: cut everything to similar sizes so cook times match (1‑inch chicken cubes, 3/4‑inch zucchini half‑moons, 1‑inch pepper, 1½‑inch asparagus, thinly sliced red onion), toss chicken and vegetables separately with olive oil and salt, and use parchment or a lightly oiled pan for easy cleanup. A pinch of red pepper flakes wakes up the dish if you like a little heat.
This tray is forgiving and versatile—perfect for doubling and reheating for lunches, or serving room temperature for a casual dinner. Just add basil and lemon right before serving so those fresh, bright notes sing over the warm, slightly crisp gnocchi and roasted vegetables.
Ingredients
How to Make Market Sheet-Pan Gnocchi Primavera Tray
- Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment or lightly oil it for easy cleanup.
- Trim and cut the chicken into 1-inch pieces and place in a bowl; toss with 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.
- Prep the vegetables: halve the cherry tomatoes, cut the zucchini into 3/4-inch half-moons, core and chop the red bell pepper into 1-inch pieces, trim asparagus into 1½-inch pieces, thinly slice the red onion, and mince the garlic.
- In a second bowl, combine the prepared vegetables with the remaining 1 tablespoon olive oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper and the red pepper flakes; toss to coat.
- Bring a pot of salted water to a boil, cook the whole-wheat gnocchi according to package directions (usually 2–3 minutes until they float), drain well, then toss the gnocchi with a light drizzle of oil to prevent sticking.
- Arrange the tossed vegetables on one side of the sheet pan in a single layer and add the chicken pieces on the other side; tuck the par-cooked gnocchi among the vegetables and chicken so everything has some surface contact with the pan.
- Roast for 20–25 minutes, stirring and rotating the pan once about halfway through, until the chicken reaches 165°F and the gnocchi are golden and the vegetables are crisp-tender; if you want extra browning, broil 1–2 minutes while watching closely.
- Remove the tray from the oven, squeeze the lemon over the contents, add the minced garlic, toss in the parmesan and chopped basil, adjust seasoning to taste, then divide among four plates and serve hot.
Recipe Card
Market Sheet-Pan Gnocchi Primavera Tray
A colorful sheet-pan of golden whole-wheat gnocchi, seared chicken, and crisp-roasted market vegetables brightened with lemon, basil, and Parmesan for a tender, slightly crispy, vegetable-forward weeknight dinner.
- Prep
- 15 min
- Cook
- 25 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment or lightly oil it for easy cleanup.
- Trim and cut the chicken into 1-inch pieces and place in a bowl; toss with 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.
- Prep the vegetables: halve the cherry tomatoes, cut the zucchini into 3/4-inch half-moons, core and chop the red bell pepper into 1-inch pieces, trim asparagus into 1½-inch pieces, thinly slice the red onion, and mince the garlic.
- In a second bowl, combine the prepared vegetables with the remaining 1 tablespoon olive oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper and the red pepper flakes; toss to coat.
- Bring a pot of salted water to a boil, cook the whole-wheat gnocchi according to package directions (usually 2–3 minutes until they float), drain well, then toss the gnocchi with a light drizzle of oil to prevent sticking.
- Arrange the tossed vegetables on one side of the sheet pan in a single layer and add the chicken pieces on the other side; tuck the par-cooked gnocchi among the vegetables and chicken so everything has some surface contact with the pan.
- Roast for 20–25 minutes, stirring and rotating the pan once about halfway through, until the chicken reaches 165°F and the gnocchi are golden and the vegetables are crisp-tender; if you want extra browning, broil 1–2 minutes while watching closely.
- Remove the tray from the oven, squeeze the lemon over the contents, add the minced garlic, toss in the parmesan and chopped basil, adjust seasoning to taste, then divide among four plates and serve hot.
Nutrition
- Carbohydrates
- 41
- Saturated Fat
- 2.5
- Sodium
- 700
- Fiber
- 6
- Unsaturated Fat
- 8.5
- Protein
- 45
- Fat
- 12
- Cholesterol
- 110
- Trans Fat
- 0
- Calories
- 470
- Sugar
- 7