Chicken, Tomato & Gnocchi Traybake

Crisp-edged potato gnocchi roast alongside chicken, cherry tomatoes and courgette, finished with basil and Parmesan.
Prep: 15 min · Cook: 30 min · 4 servings
Equipment: Two large shallow baking trays

• 450g chicken breast, cut into 3cm pieces
• 500g shelf-stable potato gnocchi suitable for roasting
• 300g cherry tomatoes
• 300g courgette, cut into 1cm half-moons
• 25g olive oil
• 40g Parmesan, grated
• 9g garlic, finely grated
• 10g fresh basil, torn
• 1g dried oregano (1 tsp)
• 2g salt, or to taste

1. 1

   Heat the oven to 220°C conventional / 200°C fan. Use two large shallow baking trays so the ingredients roast in a single layer rather than steam.

2. 2

   Toss the uncooked shelf-stable gnocchi with half the oil and half the salt. Toss the chicken, tomatoes and courgette with the remaining oil, garlic, oregano and salt.

3. 3

   Spread the gnocchi and chicken mixture across the trays, leaving small gaps. Do not add stock or water; the aim is crisp gnocchi edges rather than broth-cooked pasta.

4. 4

   Roast for 25–30 minutes, turning the gnocchi and chicken halfway and swapping tray positions. Check the chicken reaches 74°C, the gnocchi is tender inside with golden edges and the tomatoes have blistered.

5. 5

   Scatter over the Parmesan and basil, toss gently and divide into four portions. If your gnocchi packet requires boiling before roasting, follow its instructions and allow extra time.

Storage & reheating

Refrigerate promptly in shallow containers, within 2 hours, at 4°C or below. Keep for up to 3 days. Freeze individual portions for up to 2 months for best quality. Thaw overnight in the fridge before reheating. Reheat in an oven or air fryer at 180°C for about 8–12 minutes, stirring once, until the chicken and all other ingredients reach 74°C. Gnocchi will soften in storage; oven reheating restores some crispness.

Substitutions

Use boneless chicken thigh instead of breast, cooking to 74°C. For a vegetarian version use drained chickpeas instead of chicken and vegetarian hard cheese; nutrition changes.

Estimated nutrition per serving

464 kcal · 36g protein · 50.4g carbs · 13.2g fat · 4.3g fibre.

Calculated from measured ingredients using generic composition estimates. Brands and portion sizes change the result. Optional additions and substitutions are excluded.

Storage guidance: USDA leftover guidance