Roasted Asparagus and Gnocchi

Preheat oven to 425°F. In a large bowl, combine gnocchi, chicken, asparagus, mushrooms, onion, 3 tablespoons olive oil, the Italian seasoning, salt, and pepper. Toss to coat, then spread in an even layer on a large rimmed baking sheet; set aside.

Place garlic cloves on a small piece of foil; drizzle with a little olive oil. Wrap to enclose. Bake garlic packet 5 minutes, then add the baking sheet to the oven with the garlic. Bake until chicken is cooked through, about 20 minutes, stirring after 10 minutes.

Remove from oven; clear a little room on the sheet pan. Unwrap garlic cloves and place them in the cleared spot, along with vinegar and 1 tablespoon olive oil. Use a fork to mash the garlic with the vinegar and oil, then toss with chicken mixture. Add spinach; toss gently, returning to the oven briefly if needed to wilt.

Bake garlic in foil packet 5 minutes.

Add baking pan to oven with the garlic and bake 20 minutes or until chicken is cooked through, stirring after 10 minutes. Remove garlic pack from oven and transfer to a large bowl. Mash garlic with the vinegar and remaining 1 tablespoon oil. Transfer all the chicken mixture from the sheet pan to the same bowl. Add spinach and toss gently to combine until spinach is slightly wilted.