Oven-Ready Chicken & Gnocchi Bake
with Marinara Sauce & Italian Herbs
Weeknights feeling busier and more jam-packed than ever? We hear you! That’s why we’re bringing you our quickest, easiest meals yet. Introducing Oven-Ready Dinners. All you have to do is assemble in our aluminum trays, pop ’em in the oven, and dig in! No need to worry about prep or dirtying multiple dishes. This week, we’re featuring pillowy potato gnocchi in a buttery marinara sauce, topped with cheesy, panko-crusted chicken and a sprinkle of chili flakes. Think it can’t get any better? It’s all ready in 30 minutes or less—yes, you really can have it all.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8.8 ounce
Gnocchi
(Contains Wheat)
2 unit
Oven-Ready Aluminum Trays
10 ounce
Chicken Cutlets
14 ounce
Marinara Sauce
1 teaspoon
Italian Seasoning
¼ cup
Panko Breadcrumbs
(Contains Wheat)
½ cup
Mozzarella Cheese
(Contains Milk)
1 teaspoon
Chili Flakes
Not included in your delivery
1 tablespoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Kosher Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. • Place 2 TBSP butter in a small microwave-safe bowl; microwave until melted, 20-30 seconds. • 4 SERVINGS: Use 4 TBSP butter.
• Pour marinara into a large bowl. Stir in gnocchi, half the melted butter (you’ll use the rest in the next step), ½ cup water, a pinch of salt, and a pinch of chili flakes to taste until thoroughly combined. • Divide gnocchi mixture between aluminum trays. • 4 SERVINGS: Use 1 cup water.
• Stir panko, mozzarella, a large drizzle of olive oil, salt, and pepper into bowl with remaining melted butter. • Pat chicken* dry with paper towels; drizzle with olive oil. Season all over with Italian Seasoning, salt, and pepper. Place one cutlet in each tray on top of gnocchi mixture.
• Sprinkle panko mixture evenly over each chicken cutlet. Bake on top rack until chicken is cooked through and topping is golden brown, 22-25 minutes. • Let cool at least 5 minutes, then divide between plates and top with more chili flakes if desired. Serve. • TIP: If you prefer a more deeply brown crust, broil for an additional 2-3 minutes ( just be sure to watch carefully to avoid burning).
