Crispy Gnocchi with Chicken and Spinach

Sheet pan

• 1 lb shelf-stable potato gnocchi, straight from the package, not boiled455 g shelf-stable potato gnocchi, straight from the package, not boiled
• 2 tbsp olive oil, divided30 ml olive oil, divided
• 1½ lb boneless skinless chicken breasts, cut into 1-inch pieces680 g boneless skinless chicken breasts, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch wedges1 medium red onion, cut into 1-inch wedges
• 1 tsp garlic powder1 tsp garlic powder
• 1 tsp Italian seasoning1 tsp Italian seasoning
• 1 tsp kosher salt1 tsp kosher salt
• ½ tsp black pepper½ tsp black pepper
• 5 oz baby spinach140 g baby spinach

Lemon ricotta

• 1 cup part-skim ricotta245 g part-skim ricotta
• 2 tsp lemon zest2 tsp lemon zest
• 1 tbsp lemon juice1 tbsp lemon juice
• 1 oz Parmesan, finely grated, about ½ cup, divided28 g Parmesan, finely grated, about ½ cup, divided
• ¼ tsp crushed red pepper flakes¼ tsp crushed red pepper flakes