Chicken Meatball Sheet Pan Gnocchi

Ingredients

sheet pan gnocchi:

• 9oz gluten-free potato gnocchi

• 2 heaping cups 1-inch broccoli florets

• 2 heaping cups halved brussels sprouts

• 2 tablespoons olive oil

• 2 teaspoons garlic powder

• 2 teaspoons dried oregano

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1/4 cup grated parmesan cheese (optional)

chicken meatballs

:

• 1 lb ground chicken

• zest of 1 lemon

• 1/2 teaspoon kosher salt

lemon garlic sauce:

• 1/3 cup lemon juice (1 large or 2 small lemons, juiced)

• 3 tablespoons melted butter, ghee, or vegan butter (can sub olive oil)

• 2 tablespoons finely chopped parsley leaves (optional)

• 2 garlic cloves, peeled and minced

• 1/2 teaspoon kosher salt, plus additional to taste

• 1/2 teaspoon ground black pepper

Directions

1. Preheat oven to 400F. Add the gnocchi, broccoli, and brussels sprouts to a large lined sheet pan. Add the oil and spice and toss to evenly coat the gnocchi and vegetables. Set the sheet pan aside.

2. In a large bowl, combine the ground chicken and lemon zest. With lightly oiled hands, shape into 12-15 evenly sized meatballs, and place them on the sheet pan. Bake for 17-20 minus, until the meatballs reach an internal temperature of 165F and the vegetables and gnocchi are crisp. (add 5 more min for extra crispy veg!!)

3. Prepare the lemon garlic sauce: add all ingredients to a small bowl and whisk vigorously for 30-60 sec, until evenly combined.

To serve, drizzle the sheet pan with the lemon garlic sauce.