Description
This wholesome, one-pan meal is the perfect solution for busy weeknights, combining tender chicken meatballs with chewy gnocchi, earthy Brussels sprouts, and sweet butternut squash. Roasted to perfection and finished with a bright, zesty lemon-maple drizzle, this dish captures the comfort of autumn in a simple, low-cleanup package that the whole family will love.
Ingredients
8 oz shelf-stable or refrigerated gnocchi
2 cups butternut squash, diced small
2 cups Brussels sprouts, halved
1 small red onion, thinly sliced
1 lb ground chicken
2 tablespoons extra virgin olive oil
2 teaspoons dried thyme
2 teaspoons garlic powder
1 teaspoon dried rosemary
2 tablespoons fresh sage, chopped
3 tablespoons lemon juice
1 tablespoon maple syrup
Salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C).
In a large bowl, mix ground chicken with fresh sage, a pinch of salt, and pepper, then form into small meatballs.
On a large sheet pan, combine gnocchi, diced butternut squash, Brussels sprouts, and red onion.
Drizzle with olive oil and sprinkle with thyme, garlic powder, and rosemary; toss to coat evenly.
Nestle the meatballs among the vegetables and gnocchi on the sheet pan.
Roast for 20-25 minutes, tossing halfway through, until meatballs are cooked through and vegetables are tender and golden.
Whisk together the lemon juice and maple syrup in a small bowl.
Drizzle the lemon sauce over the sheet pan right before serving.
Notes
Ensure the gnocchi are distributed evenly to allow them to crisp up in the pan juices. You can substitute chicken with ground turkey if preferred. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Roasting
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 75mg