Lemon Garlic Sheet Pan Gnocchi with Chicken Meatballs

20 mins
Serves 1
tiktok.com

Directions

  1. 1Preheat oven to 400F.
  2. 2Preheat oven to 400F.
  3. 3Preheat oven to 400F.
  4. 4Add the gnocchi, broccoli, and Brussels sprouts to a large lined sheet pan.
  5. 5Add the gnocchi, broccoli, and Brussels sprouts to a large lined sheet pan.
  6. 6Add the gnocchi, broccoli, and Brussels sprouts to a large lined sheet pan.
  7. 7Add the olive oil, garlic powder, dried oregano, kosher salt, and ground black pepper to the sheet pan.
  8. 8Add the olive oil, garlic powder, dried oregano, kosher salt, and ground black pepper to the sheet pan.
  9. 9Add the olive oil, garlic powder, dried oregano, kosher salt, and ground black pepper to the sheet pan.
  10. 10Toss to evenly coat the gnocchi and vegetables.
  11. 11Toss to evenly coat the gnocchi and vegetables.
  12. 12Toss to evenly coat the gnocchi and vegetables.
  13. 13In a large bowl, combine the ground chicken and lemon zest.
  14. 14In a large bowl, combine the ground chicken and lemon zest.
  15. 15In a large bowl, combine the ground chicken and lemon zest.
  16. 16With lightly oiled hands, shape into 12-15 evenly sized meatballs and place them on the sheet pan.
  17. 17With lightly oiled hands, shape into 12-15 evenly sized meatballs and place them on the sheet pan.
  18. 18With lightly oiled hands, shape into 12-15 evenly sized meatballs and place them on the sheet pan.
  19. 19Bake for 17-20 minutes, until the meatballs reach an internal temperature of 165F and the vegetables and gnocchi are crisp.
  20. 20Bake for 17-20 minutes, until the meatballs reach an internal temperature of 165F and the vegetables and gnocchi are crisp.
  21. 21Bake for 17-20 minutes, until the meatballs reach an internal temperature of 165F and the vegetables and gnocchi are crisp.
  22. 22Prepare 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.
  23. 23Prepare 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.
  24. 24Prepare 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.
  25. 25Whisk vigorously for 30-60 seconds until evenly combined.
  26. 26Whisk vigorously for 30-60 seconds until evenly combined.
  27. 27Whisk vigorously for 30-60 seconds until evenly combined.
  28. 28To serve, drizzle the sheet pan with the lemon garlic sauce.
  29. 29To serve, drizzle the sheet pan with the lemon garlic sauce.
  30. 30To serve, drizzle the sheet pan with the lemon garlic sauce.
  31. 31Optionally, top with grated Parmesan cheese.
  32. 32Optionally, top with grated Parmesan cheese.
  33. 33Optionally, top with grated Parmesan cheese.

Ingredients

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

Equipment

Sheet panLarge bowlSmall bowl

Tips

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