Less than an hour
Roasted Vegetable & Chicken Gnocchi
- 4 boneless, skinless chicken thighs, cubed
- 4 carrots, cut into sticks
- 1 red onion, in large cubes
- 2 zucchini, cubed
- 1 yellow pepper, cubed
- 1 c cherry tomatoes
- 1/3 c olive oil and a little more to drizzle
- 4 garlic cloves, minced (divided into 3 portions)
- 1 tsp rosemary
- ½ tsp tarragon
- Juice from 2 lemon wedges (more if you like!)
- Splash of Balsamic vinegar
- 1 lb gnocchi
- 1/3 c grated Parmesan, plus a bit more to garnish
- 20 leaves fresh basil, chiffonade (save a few leaves to garnish)
- Salt and pepper to taste
Step by Step Instructions
Heat oven to 375°
Place the chicken, carrots, onion, and one portion of garlic in a large bowl. Drizzle with olive oil and sprinkle with salt and pepper, toss until everything is well coated then pour them onto a parchment lined baking sheet in a single layer and pop the pan into the oven for 20 minutes
Place the rest of the vegetables and another portion of garlic into another bowl, drizzle with olive oil and sprinkle with salt and pepper and toss well, then pour the vegetables onto a second parchment lined baking sheet in a single layer. When the first pan has been in the oven for 20 minutes, place the second pan into the oven and set the timer for a further 20 minutes, until all vegetables are nicely roasted and show a slight char on the edges.
Put a large pot of salted water on to boil for the gnocchi.
Place olive oil, balsamic, the last portion of garlic, lemon juice, garlic, tarragon, rosemary, basil, salt and pepper into the bowl you have been using for all the vegetables. Mix well and set aside until the veggies are done.
Start cooking the gnocchi when the veggies are about 5 minutes from being done and cook it according to package instructions.
When the veggies are done scoop them into the bowl with the olive oil and herbs and toss to mix well. When gnocchi is done drain it well and add it to the veggies, along with the Parmesan. Mix well until everything is well coated then serve into pasta bowls, sprinkle with a little more Parmesan and fresh basil – and enjoy!