Lemon Garlic Sheet Pan Gnocchi with Chicken Meatballs

Name: Lemon Garlic Sheet Pan Gnocchi with Chicken Meatballs
Total time: 20 min
Cuisine: Italian
Ingredients: 9 oz Gluten-free potato gnocchi; 2 cups Broccoli florets; 2 cups Halved Brussels sprouts; 2 tablespoons Olive oil; 2 teaspoons Garlic powder; 2 teaspoons Dried oregano; 1 teaspoon Kosher salt; 0.5 teaspoon Ground black pepper; 0.25 cup Grated Parmesan cheese; 1 lb Ground chicken; 1 zest of 1 lemon Lemon zest; 0.5 teaspoon Kosher salt; 0.33 cup Lemon juice; 3 tablespoons Melted butter, ghee, or vegan butter; 2 tablespoons Finely chopped parsley leaves; 2 Garlic cloves, peeled and minced; 0.5 teaspoon Kosher salt; 0.5 teaspoon Ground black pepper

20m

Serves 1

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Lemon Garlic Sheet Pan Gnocchi with Chicken Meatballs

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20m

Serves 1

Directions

1Preheat oven to 400F.
2Add the gnocchi, broccoli, and Brussels sprouts to a large lined sheet pan.
3Add the olive oil, garlic powder, dried oregano, kosher salt, and ground black pepper to the sheet pan.
4Toss to evenly coat the gnocchi and vegetables.
5In a large bowl, combine the ground chicken and lemon zest.
6With lightly oiled hands, shape into 12-15 evenly sized meatballs and place them on the sheet pan.
7Bake for 17-20 minutes, until the meatballs reach an internal temperature of 165F and the vegetables and gnocchi are crisp.
8Prepare the lemon garlic sauce by adding lemon juice, melted butter, finely chopped parsley leaves, minced garlic cloves, kosher salt, and ground black pepper to a small bowl.
9Whisk vigorously for 30-60 seconds until evenly combined.
10To serve, drizzle the sheet pan with the lemon garlic sauce.
11Optionally, top with grated Parmesan cheese.

Ingredients

9 oz Gluten-free potato gnocchi
2 cups Broccoli florets
2 cups Halved Brussels sprouts
2 tablespoons Olive oil
2 teaspoons Garlic powder
2 teaspoons Dried oregano
1 teaspoon Kosher salt
0.5 teaspoon Ground black pepper
0.25 cup Grated Parmesan cheese
1 lb Ground chicken
1 zest of 1 lemon Lemon zest
0.5 teaspoon Kosher salt
0.33 cup Lemon juice
3 tablespoons Melted butter, ghee, or vegan butter
2 tablespoons Finely chopped parsley leaves
2 Garlic cloves, peeled and minced
0.5 teaspoon Kosher salt
0.5 teaspoon Ground black pepper

Equipment

Sheet panLarge bowlSmall bowl

Tips

For extra crispy vegetables, add 5 more minutes to the baking time.

Lemon Garlic Sheet Pan Gnocchi with Chicken Meatballs

Lemon Garlic Sheet Pan Gnocchi with Chicken Meatballs

Directions

Ingredients

Equipment

Tips

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