- 1 small butterkin or butternut squash, seeded and cut into wedges or bite-sized pieces
- 1 pound store-bought potato gnocchi
- 2 garlic cloves, sliced
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons Greek Freak seasoning or similar blend
- 1 red bell pepper, cored and sliced
- 1 yellow bell pepper, cored and sliced
- 1-2 plum tomatoes, cut into 6-8 wedges each
- ½ small yellow onion, thinly sliced
- 2 cups coarsely torn rotisserie chicken or other fully cooked chicken
Preheat the oven to 450°F and line a large rimmed baking sheet with a silicone baking mat or parchment paper.
In a large bowl, toss together the squash, gnocchi, garlic, oil, and Mediterranean seasoning. Spread evenly on the baking sheet. Do not wash the bowl and leave the excess oil and seasoning in it - you will need it for the next step. Roast the squash and gnocchi for 10 minutes.
While the squash and gnocchi roast, add the remaining prepared vegetables (pepper through onion) to the bowl with the oil and seasoning in it. Toss well to coat. When the squash and gnocchi have roasted for 10 minutes, stir, then scatter the other vegetables evenly on top. Roast for 15 more minutes, or until the gnocchi is tender and the vegetables browned at the edges.
Remove the baking sheet and add torn rotisserie chicken evenly over the top and return the baking sheet to the oven for 5-10 more minutes, turning the oven OFF and keeping the oven door closed. This step is to allow the chicken to heat through and give the vegetables a chance to steam a little. Remove the baking sheet from the oven and serve warm.
- Yields: 4-6 servings
- Preparation Time: 40 minutes