Fall Sheet Pan Gnocchi and Meatballs with Lemon Sauce
This comforting and vibrant sheet pan meal is the perfect solution for busy weeknights. By roasting shelf-stable gnocchi directly on the pan, you achieve a delightful texture—crispy on the outside and soft on the inside. Paired with lean chicken meatballs, sweet butternut squash, and nutty Brussels sprouts, this dish is tied together with a bright, zesty lemon sauce that elevates the meal to restaurant-quality status with minimal cleanup required.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Italian-Inspired
- Diet: Halal-friendly
Ingredients
8 oz shelf-stable or refrigerated gnocchi
1 lb ground chicken
2 cups butternut squash, peeled and diced into 1-inch cubes
2 cups Brussels sprouts, halved
1/4 cup grated parmesan cheese
2 tbsp olive oil
1 tbsp fresh sage, minced
1 tsp garlic powder
Salt and black pepper to taste
3 tbsp lemon juice
1 tbsp lemon zest
1/4 cup extra virgin olive oil (for sauce)
Instructions
Preheat your oven to 400°F (200°C).
In a bowl, combine ground chicken with sage, garlic powder, salt, and pepper, then shape into small meatballs.
On a large sheet pan, toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper.
Add the gnocchi and the chicken meatballs to the tray, spreading everything out in a single layer.
Roast for 20-25 minutes, tossing halfway through, until the gnocchi is golden and meatballs are cooked through.
While roasting, whisk together the lemon juice, lemon zest, and extra virgin olive oil to create the sauce.
Drizzle the lemon sauce over the sheet pan contents and toss gently.
Top with grated parmesan cheese before serving.
Notes
Ensure your chicken meatballs are small enough to cook through in the same time as the gnocchi. If using frozen gnocchi, you may need to add 5 minutes to the total roast time. Store leftovers in an airtight container for up to 3 days.