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Roasted red pepper chicken and gnocchi on a beige plate with a gold fork

Roasted Red Pepper Chicken and Gnocchi

Delicious and tender baked chicken thighs with a romesco sauce over cauliflower gnocchi
5 from 1 vote
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Course: Main Course
Cuisine: Italian
Keyword: baked chicken, chicken thighs, romesco
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 servings


  • 2 cups Romesco Dip find my recipe for romesco dip here!
  • 4 boneless, skinless chicken thighs
  • 1 bag Cauliflower Gnocchi Substitute in regular gnocchi or your favorite pasta!
  • 1/4 cup parmesan cheese
  • 1 tbsp fresh or dried basil leaves


  • Prepare the Romesco Dip according to this blog post https://whitekitchenredwine.com/romesco-dip/
  • Pre heat the oven to 350 degress fahrenheit.
  • Place 4 chicken thighs in a baking dish and pour half of the romesco dip over the chicken. Top with shredded parmesan.
  • Place the baking dish in the oven and bake the chicken for 25-35 minutes until the internal temperature reaches 165 degrees fahrenheit.
  • While the chicken cooks, prepare the gnocchi or pasta according to the directions.
  • When the gnocchi is almost done, pour the remainder of the romesco sauce over and continue cooking until the gnocchi is cooked.
  • Remove and slice chicken, serve over the gnocchi and garnish with fresh or dried basil!