Easy Trader Joe's Cauliflower Gnocchi & Pesto Chicken Bake

Makes 5 Servings
Per Serving: 30g Protein | 360 Cal

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If you're on the hunt for a simple, flavor-packed dinner that requires minimal cleanup and hits your protein goals, this Sheet Pan Pesto Chicken and Gnocchi is exactly what you need. It combines tender, pesto-marinated chicken breast with golden roasted gnocchi and colorful veggies—all baked together on one pan. This easy meal is simple enough for a weeknight but satisfying enough to impress family or guests. Plus, it's incredibly customizable and fits into a variety of dietary lifestyles.

Why You’ll Love This Easy Baked Pesto Chicken and Cauliflower Gnocchi Sheet Pan Dinner Recipe

• One-Pan Simplicity: This is the perfect quick weeknight meal—just chop, toss, bake, and serve. Easy peasy. No multiple pots or pans to wash at the end of a long day.

• Balanced Macros: With lean chicken breast, veggies, and either regular or crispy cauliflower gnocchi, this meal offers protein, fiber, and healthy fats, especially if you’re using a pesto made with extra virgin olive oil. It's a great way to make a healthy, delicious meal with minimal effort.

• High in Flavor: Thanks to pre-marinated pesto chicken and an extra drizzle of flavorful pesto, this dish is bursting with herby, savory, and slightly sweet notes from the roasted cherry tomatoes and onions.

• Customizable: Make it gluten-free, dairy-free, or vegetarian with a few simple swaps. It's a bit of a healthier take on traditional pasta.

• Meal-Prep Friendly: Makes four hearty servings. Plus, leftover chicken reheats well for lunch the next day.

Ingredients

• 1 (12–16 oz) bag Trader Joe's cauliflower gnocchi (find it in the freezer section!) or traditional gnocchi (you could also use cauliflower rice)

• 1.5 lbs Trader Joe’s Pesto Chicken Breast (or any pesto-marinated boneless chicken breasts - you could also use chicken tenders or chicken thighs)

• 1 pint cherry tomatoes or grape tomatoes

• 1 yellow onion, sliced

• 1 zucchini or 4–5 baby zucchini, sliced

• ½ cup roasted red pepper, sliced (jarred is fine)

• ¼ cup Trader Joe’s Vegan Pesto (or any store-bought pesto - you can also use homemade pesto sauce)

• ½ cup shredded mozzarella cheese

• 2 tsp garlic powder

• 1 tsp dried oregano

• 1 tsp dried basil

• Salt and black pepper, to taste

• Optional: fresh basil, fresh parsley, parmesan cheese, or toasted pine nuts for garnish

Instructions

1. Preheat your oven to 400 degrees F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easier cleanup.

2. Spread the store-bought bag of gnocchi evenly across the sheet pan. If you're using frozen cauliflower gnocchi, there’s no need to thaw—just add it frozen; it will roast beautifully.

3. Add the veggies: Scatter cherry tomatoes, onion slices, zucchini, and roasted red pepper over the gnocchi layer.

4. Add chicken: Cut your pesto-marinated chicken breast into bite-sized chunks, then place chicken pieces on the sheet pan.

5. Season: Sprinkle everything with garlic powder, oregano, basil, salt, and pepper.

6. Bake: Place the sheet pan in the preheated oven and roast for 20–25 minutes, tossing halfway through to ensure even cooking. The chicken should be fully cooked (165°F internal temperature), and the gnocchi should be golden brown and crisp on the outside.

7. Add cheese: In the last 5 minutes of baking, sprinkle mozzarella cheese over the pan and return to the oven until melted and bubbly.

8. Add extra pesto & serve warm: Drizzle the creamy pesto sauce (or your favorite homemade version) over the pan for a fresh, herby flavor. Garnish with fresh basil, before serving, if desired.

Nutrition Facts (Per Serving - Makes 5 Servings)

• Calories: 360

• Protein: 30g

• Carbs: 21g

• Fat: 17g

Tips for Success

• Use parchment paper for super easy cleanup and to help the gnocchi crisp up.

• Toss halfway through the cooking time for the perfect texture and to make sure the gnocchi doesn't stick.

• Don’t overcrowd the pan. If you're doubling this delicious dinner, use two sheet pans so the ingredients roast instead of steam.

• Cut your vegetables to a uniform thickness to ensure they cook at the same rate.

• Serve with a green salad, some crusty bread, or any of your other favorite side dishes.

Swaps & Substitutions

• No pesto chicken? Use plain chicken breast or even chicken sausage and, for best results, marinate it yourself with 2–3 tablespoons of pesto before adding it to the pan. It's still a great option!

• Make it vegetarian: Replace the chicken with cubed tofu, tempeh, or extra vegetables like mushrooms and eggplant. Chickpeas also work well.

• Dairy-free option: Use a dairy-free pesto and skip the cheese or use a vegan mozzarella alternative in place of the melty mozzarella.

• Gluten-free option: Stick with cauliflower gnocchi or use a certified gluten-free gnocchi.

• Low-fat option: Use reduced-fat mozzarella and a light pesto or skip the cheese entirely.

• Boost the protein: Add white beans or top with hemp seeds after baking.

• Swap the herbs: Use an Italian seasoning blend instead of individual seasonings. You can find this at nearly any local store.

FAQs

• What if I can’t find pesto-marinated chicken?

  No problem. Use plain chicken breast and toss it with 2–3 tablespoons of your favorite pesto before adding it to the pan.

• Can I prep this pesto chicken recipe ahead of time?

  Yes, you can chop the vegetables and marinate the chicken in advance. When ready to cook, just assemble on a sheet pan and bake.

• Will the gnocchi get crispy?

  If you're using cauliflower gnocchi and spreading it out in a single layer without overcrowding the pan, it should develop a golden, crisp exterior. The best way to ensure a crispy texture is to toss everything halfway through the cooking process. No soggy gnocchi here!

• How do I store leftovers?

  Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer to bring back some of the crispy texture.

Final Thoughts

This Sheet Pan Pesto Chicken and Gnocchi dinner is a game-changer for anyone looking for a quick, satisfying, and nutrient-dense meal. Whether you’re balancing macros, trying to eat more veggies, or just want an easy recipe for busy weeknights (bonus points for one the whole family will love), this one checks all the boxes. The flavor is bold, the cleanup is easy, and it’s endlessly versatile. It's my favorite way to make TJ's cauliflower gnocchi!

If you give this recipe a try, I’d love to hear how it turns out! Drop a comment below, tag me on Instagram @theproteinsnackqueen or share your version with your own twist.

Looking for more easy, high-protein, low-calorie recipes? Check out my cookbook or find this recipe pre-loaded into the meal planner inside the PSQ App!

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Sheet Pan Pesto Chicken and Gnocchi

Yield: 5 servings

Author: Ashley aka The Protein Snack Queen

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

This one-pan pesto chicken and gnocchi is the ultimate weeknight dinner—quick, nourishing, and packed with flavor. Featuring tender pesto-marinated chicken, crisp-tender veggies, and either cauliflower or traditional gnocchi, it's a balanced, high-protein meal with minimal cleanup and tons of customization options.

Ingredients

• 1 (12–16 oz) bag cauliflower gnocchi or regular gnocchi
• 1.5 lbs Trader Joe’s Pesto Chicken Breast (or any pesto-marinated chicken breast)
• 1 pint cherry tomatoes
• 1 yellow onion, sliced
• 1 zucchini or 4–5 baby zucchinis, sliced
• ½ cup roasted red pepper, sliced (jarred or freshly roasted)
• ¼ cup Trader Joe’s Vegan Pesto (or another store-bought pesto of your choice)
• ½ cup shredded mozzarella cheese
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Optional garnish: chopped fresh basil or parsley

Instructions

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
2. Layer the base: Spread the gnocchi evenly over the sheet pan. If using frozen cauliflower gnocchi, there’s no need to thaw it first.
3. Add vegetables: Scatter cherry tomatoes, zucchini, onion, and roasted red pepper over the gnocchi.
4. Add the chicken: Cut the pesto-marinated chicken breast into bite-sized pieces and place them evenly across the sheet pan.
5. Season: Sprinkle garlic powder, oregano, basil, salt, and pepper evenly over the top.
6. Drizzle with pesto: Spoon or drizzle pesto across the pan and gently toss everything to ensure a light coating of flavor.
7. Bake for 20–25 minutes, tossing halfway through, until the chicken is fully cooked and the vegetables are tender.
8. Add cheese: In the last 5 minutes, sprinkle mozzarella cheese over the top and return to the oven to melt.
9. Serve: Plate the dish warm and garnish with fresh basil or parsley, if desired.

Nutrition Facts

Calories

360

Fat

17 g

Carbs

21 g

Net carbs

0 g

Protein

30 g

Calories and macros have been calculated for the entire recipe and split into 5 servings. They are an estimation.