Lemon Garlic Sheet Pan Gnocchi with Chicken Meatballs
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.
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