Lemon Garlic Sheet Pan Gnocchi with Chicken Meatballs

Name: Lemon Garlic Sheet Pan Gnocchi with Chicken Meatballs
Total time: 25 min
Cuisine: Italian
Ingredients: 9 oz gluten-free potato gnocchi; 2 heaping cups 1-inch broccoli florets; 2 heaping cups halved brussels sprouts; 2 tbsp olive oil; 2 tsp garlic powder; 2 tsp dried oregano; 1 tsp kosher salt; 0.5 tsp ground black pepper; 0.25 cup grated parmesan cheese (optional); 1 lb ground chicken; 1 lemon zest; 0.5 tsp kosher salt; 0.33 cup lemon juice (1 large or 2 small lemons, juiced); 3 tbsp melted butter, ghee, or vegan butter (can sub olive oil); 2 tbsp finely chopped parsley leaves (optional); 2 garlic cloves, peeled and minced; 0.5 tsp kosher salt, plus additional to taste; 0.5 tsp ground black pepper

25 mins

Serves 1

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Lemon Garlic Sheet Pan Gnocchi with Chicken Meatballs

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25 mins

Serves 1

Directions

1Preheat oven to 400F.
2Add the gnocchi, broccoli, and brussels sprouts to a large lined sheet pan.
3Add the oil and spice and toss to evenly coat the gnocchi and vegetables.
4Set the sheet pan aside.
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: add all ingredients to a small bowl and whisk vigorously for 30-60 seconds, until evenly combined.
9To serve, drizzle the sheet pan with the lemon garlic sauce.

Ingredients

9 oz gluten-free potato gnocchi
2 heaping cups 1-inch broccoli florets
2 heaping cups halved brussels sprouts
2 tbsp olive oil
2 tsp garlic powder
2 tsp dried oregano
1 tsp kosher salt
0.5 tsp ground black pepper
0.25 cup grated parmesan cheese (optional)
1 lb ground chicken
1 lemon zest
0.5 tsp kosher salt
0.33 cup lemon juice (1 large or 2 small lemons, juiced)
3 tbsp melted butter, ghee, or vegan butter (can sub olive oil)
2 tbsp finely chopped parsley leaves (optional)
2 garlic cloves, peeled and minced
0.5 tsp kosher salt, plus additional to taste
0.5 tsp ground black pepper

Equipment

ovenlarge lined sheet panlarge bowlsmall bowlwhisk

Tips

Add 5 more minutes for extra crispy vegetables.