Chicken and Gnocchi Bake

Two chicken berasts with crispy skin in a casserole dish with gnocchi and vegetables.

This chicken gnocchi bake is affectionately known as cheats Italian baked chicken in my house because it's a one-pan, minimal prep dish with Italian flavours.

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Course: Family Dinner Ideas

Cuisine: New Zealand

Keyword: Chicken gnocchi bake, gnocchi bake, italian chicken bake, baked italian chicken, baked gnocchi

Servings: servings

Calories: 534kcal

RATE THIS RECIPE

4.60 from 5 votes

Ingredients

2 Tablespoons olive oil
600 grams chicken (skin on)
½ onion (diced)
2 cloves garlic (minced)
2 medium zucchini
400 grams cherry tomatoes (canned)
1 Tablespoon Italian herbs
1 Tablespoon Balsamic vinegar
500 grams Gnocchi

Instructions

Heat your oven to 180 degrees Celsius. (360 F )
Slice your zucchini
Pat the chicken dry with a paper towel
Heat one tablespoon of oil in a large oven-proof fry pan, or stove-proof casserole dish.
Place the chicken in the pan skin side down, and cook until the skin is golden.
Flip the chicken and seal the other side, it doesn't need to be cooked all the way through as it will finish cooking in the oven.
Remove the chicken and set aside.
Add the second tablespoon of oil, sauté the onion and garlic until softened and fragrant.
Add the sliced zucchini, and cook for a few minutes until lightly golden.
Add the canned cherry tomatoes, balsamic vinegar and 1 ½ Tablespoons of Italian herbs. Stir until simmering and combined.
Stir though the gnocchi
Place the browned chicken breasts on top of the gnocchi, sprinkle with the remaining Italian herbs then bake in the oven uncovered for 20 minutes or until the juices of the chicken run clear when pierced with a skewer.

Notes

Take the time to brown the chicken, it enhances the flavour of the final meal!
Slice the chicken and serve slices on top of the delicious gnocchi and vegetable bake.
You do not need to pre-boil the gnocchi it cooks in the oven in the tomato and vegetable sauce.
Zucchini: Can be substituted for green beans, broccoli, or broccolini depending on the season.
Cherry Tomatoes: I like to use canned cherry tomatoes although canned whole peeled tomatoes in juice will work too, or a jar of pasta sauce.
Dried Italian herbs; Are dried mixed herbs.

Nutrition