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 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.
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