Fall Sheet Pan Gnocchi and Meatballs with Lemon Sauce
This fall inspired Sheet Pan Gnocchi and Meatballs is a delicious fall dinner! If you're a fan of sheet pan meals and haven't tried making a sheet pan gnocchi recipe, let this be your sign to try it! Tender gnocchi, butternut squash, Brussels sprouts, red onion and sage chicken meatballs add tons of flavor and everything is topped with a simple lemony sauce.
Equipment
- 1 sheet pan (half sheet sized)
Ingredients
- 8 oz gnocchi (½ lb)
- 2 cups butternut squash, diced
- 2 cups Brussels sprouts, halved
- 1 small red onion, sliced (or half a medium onion)
- 2 tablespoon extra virgin olive oil
- 2 teaspoon each: dried thyme, garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For Chicken Sage Meatballs
- 1 lb ground chicken
- 1 egg
- ½ cup panko breadcrumbs
- ½ cup parmesan cheese, grated
- 2 tablespoon fresh sage, chopped
- 2 tablespoon fresh parsley, chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon each: garlic powder, onion powder, kosher salt
- ¼ teaspoon black pepper
For Lemon Maple Dijon Sauce
- 2 tablespoon lemon juice
- 1 tablespoon pure maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon extra virgin olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400℉ (200°C) and line a large rimmed baking sheet with parchment paper. Combine the veggies, gnocchi, olive oil, and seasonings in a large bowl. Add them to the large sheet pan in a single layer, leaving space for the meatballs.
- In another bowl, make the sage chicken meatballs by combining the ingredients using either your hands, a wooden spoon, or a spatula. I use my hands for this part. Careful not to overmix - just mix until everything is combined. Overmixing will result in tough meatballs.
- Scoop about 2 tablespoons of the meat mixture at a time with a small cookie scoop, form into balls, and nestle them between the gnocchi and vegetables on the prepared sheet pan with the pasta-vegetable mixture. Continue until you have 18 meatballs.
- Bake in the preheated oven for 25-30 minutes. The meatballs are done cooking when the internal temperature reaches 165℉ (75°C) with a meat thermometer. Cooking time will vary depending on the size of the meatballs and the oven.
- While the mixture cooks, make the sauce by combining the ingredients in a small bowl or mason jar with a whisk.
- When everything comes out of the oven, add the sauce and extra parmesan on top of the gnocchi dish before serving. *Option to serve the sauce on the side.
- Hint: be sure to use a large lined sheet pan big enough that everything can be in a single layer!
Video
Notes
Expert Tips
- No need to boil the gnocchi before adding it to the sheet pan.
- Cut the vegetables into similarly sized pieces to ensure everything cooks evenly.
- Use a large sheet pan to make sure everything fits in a single layer. I use a half sheet sized. If you don't have a half sheet pan, you can use two smaller ones.
- Don't overmix the meatballs because it will cause them to get tough. Once the ingredients are well combined, you're good to go!
- Use a cookie scoop to make evenly-sized meatballs to ensure they cook equally. You can also use an ice cream scoop or a large spoon.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
Nutrition
Serving: 1serving (makes 4 total)Calories: 515kcalCarbohydrates: 43gProtein: 34gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 165mgSodium: 1170mgFiber: 5g
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