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Italy, Europe · Chicken Cacciatore

Sheet-Pan Chicken Cacciatore Gnocchi with Mozzarella

Chicken thighs, gnocchi, peppers, cherry tomatoes and olives roasted crisp on one tray, then finished with melting mozzarella: cacciatore with almost no washing-up.

ServingsServes 2
Total cooking time37 min
DifficultyEasy
About servingsChicken must be cooked all the way through. Cut open the largest piece to check there is no pink.

Method

  1. Preheat the oven to 220 °C (oven) for . It needs to be properly hot for the gnocchi to turn crisp outside and chewy inside.

    oven

  2. Cut the chicken into 3 cm pieces, the bell pepper into 2 cm strips and the red onion into wedges, and crush the garlic with the flat of a knife. In a large bowl, toss the chicken, gnocchi (separated if stuck together), bell pepper, red onion, cherry tomatoes and garlic with the olive oil, salt, pepper, oregano, rosemary and chili flakes, using your hands.

    Add in this stepBoneless chicken thighs 300 gShelf-stable potato gnocchi 300 gRed bell pepper 1Red onion ½Cherry tomatoes 200 gGarlic cloves 3Extra virgin olive oil 2 tbspSalt 1 tspBlack pepper 2 pinchDried oregano 1 tspChopped rosemary 1 tspChili flakes 1 pinch

  3. Line a 30×25 cm baking tray with baking paper and spread everything out in a single layer. Crowded food steams instead of crisping, so use a roomy tray, or two if needed. Roast in the oven for , turning once halfway with a spatula. It is ready when the gnocchi are golden and the chicken is cooked through with no pink (at least 75 °C).

    oven

  4. Scatter over the olives, tear the mozzarella over the top and return to the oven (oven) for more, until the cheese melts.

    Add in this stepPitted black olives 30 gFresh mozzarella 80 g

    oven

  5. Drizzle with balsamic vinegar, tear over the basil and serve straight from the tray. Swipe the gnocchi through the juices from the burst tomatoes.

    Add in this stepBalsamic vinegar 1 tspBasil leaves 6

Cook's tip

Fresh chilled gnocchi work too, but shelf-stable ones roast crisper. Pat the mozzarella dry with kitchen paper so the tray doesn't turn watery. Leave out the chili flakes for a milder version.

Cooking it at camp

Instead of an oven, use a lidded cast-iron Dutch oven or a large cast-iron pan with a lid over medium heat on a burner or coals. Brown the gnocchi and chicken in the oil first, then add the vegetables, and finish with the cheese under the lid to melt. Keep the chicken in the cooler below 5 °C.