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Sheet Pan Chicken Souvlaki with Roasted Cherry Tomatoes, Gnocchi and Basil

Ready in 35 min

Ingredients

  • 16 oz pkg. potato gnocchi

  • 2 pints sweet, colourful cherry or grape tomatoes

  • ½ large sweet onion, sliced into 1/8” thin wedges

  • 3 cloves garlic, thinly sliced

  • 6 oz. feta cheese, cut into ½“ cubes

  • 1/3 cup extra virgin olive oil

  • 1 sprig fresh rosemary or thyme, leaves chopped

  • 1 tsp. Maldon salt (substitute coarse salt or kosher salt)

  • ½ tsp. freshly ground black pepper

  • 8 skewers Marcangelo Chicken Souvlaki

  • ¼ cup freshly shaved Parmesan

  • ½ cup fresh small basil leaves 

Cooking Instructions

  1. Preheat the oven to 425°F. Cook chicken souvlaki to a minimum internal temperature of 165°F (74°C). 

  2. On a large baking sheet scatter together the gnocchi, cherry tomatoes, onion, garlic and feta. Drizzle with olive oil and season with rosemary, salt and pepper tossing gently to combine. Shake the pan out to evenly disperse the mixture and then spread the chicken souvlaki on top.

  3. Bake 22 to 25 minutes until the chicken is cooked through and the cherry tomatoes are bursting. Remove the baking sheet from the oven.

  4. To serve, spoon the gnocchi and tomatoes onto four plates. Top each with 2 skewers of chicken (or remove the skewers and toss the chicken in). Sprinkle each serving with shaved parmesan and fresh basil. 

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