1 package boneless chicken (dark or white), cut into cubes
16 oz potato gnocchi
1 (15 oz) can diced tomatoes, drained
¼ cup tomato paste
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp dried oregano
1 tsp dried basil
1 tsp crushed red pepper flakes
Salt to taste
1
Pre heat oven to 400°F and line a large sheet pan with parchment paper.
2
Place the cubed chicken and gnocchi into a big mixing bowl. Add the drained diced tomatoes.
3
In a separate small bowl, stir together the tomato paste, olive oil, balsamic vinegar, oregano, basil, crushed red pepper, and a generous pinch of salt until smooth.
4
Pour the sauce over the chicken and gnocchi mixture. Toss well so every piece is coated evenly.
5
Transfer mixture onto the prepared sheet pan. Spread it out into a single even layer.
6
Bake for 20–25 minutes, until the chicken is fully cooked and the gnocchi are lightly golden on the edges.
Ingredients
1 package boneless chicken (dark or white), cut into cubes
16 oz potato gnocchi
1 (15 oz) can diced tomatoes, drained
¼ cup tomato paste
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp dried oregano
1 tsp dried basil
1 tsp crushed red pepper flakes
Salt to taste