Chicken Meatballs & Gnocchi with Sage, Apple, and Parmesan

Ingredients

Ground Chicken 8 oz

Gnocchi, fresh 9 oz

Granny Smith Apple 1

Yellow Onion 1

Baby Spinach 5 oz

Sage, fresh ¼ oz

Parmesan, shredded ¼ C

Butter 2 T

Oil 1 T

Directions

1 Prep the ingredients: Preheat the oven to 400 degrees. Bring a large pot of water with a large pinch of salt to a boil. Finely chop the sage leaves. Halve, peel and grate half of the onion into a large bowl. Halve and core the apple. Grate half of the apple into the bowl with the grated onion. Thinly slice the remaining apple into ¼-inch wedges. Thinly slice the remaining onion.

2 Bake the apple: Toss the apple wedges on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Bake in the oven for 5-7 minutes until slightly softened.

3 Form the meatballs: Add the ground chicken to the bowl with the grated apple and onion. Stir to combine and season generously with salt and pepper. Form the mixture into golf ball-sized meatballs.

4 Cook the meatballs: Heat another drizzle of oil in a large pan over medium-high heat. Add the meatballs to the pan and cook, rotating occasionally, until cooked through and golden brown on all sides, for 8-10 minutes. Set aside.

5 Cook the gnocchi: While the meatballs cook, add the gnocchi to the boiling water and cook for 7-9 minutes, until tender. Drain, reserving 1 cup of pasta water.

HINT: When the gnocchi float to the top of the water, they are probably done!

6 Heat another drizzle of oil in the same pan you cooked the meatballs in over medium heat. Add the sliced onion to the pan and cook for 4-5 minutes, until softened. Season with salt and pepper.

7 Add the gnocchi to the pan along with the sage, spinach, 2 Tablespoons butter, and a splash of pasta water if necessary. Toss until the spinach wilts and the sauce thickens, for 2-3 minutes. Season with salt and pepper. Stir the Parmesan cheese, baked apple wedges, and chicken meatballs into the pan. Divide between bowls

and enjoy!