Save Sheet Pan Gnocchi with Chicken Meatballs is my weeknight dinner hero when I want a comforting meal with almost no cleanup. Everything goes on a single pan—the pillowy gnocchi, juicy homemade chicken meatballs, and a rainbow of roasted veggies. The flavors meld beautifully in the oven, and when it comes out, everyone is circling the kitchen asking when dinner will be ready.
I first made this on a frazzled Tuesday night and it instantly saved dinner. My family now requests it whenever busy weeks hit and I never mind repeating it since swapping veggies or cheeses keeps it fresh.
Ingredients
- Ground chicken: creates juicy meatballs standard chicken breast can get too dry so I always start here
- Breadcrumbs: bind the meatballs and give them a light airy texture choose unseasoned for more control
- Parmesan cheese: adds that savory punch use the real wedge and grate it for best melting power
- Large egg: helps everything hold its shape never skip it
- Fresh garlic and parsley: give a pop of flavor and aroma always reach for fresh when you can
- Dried oregano: classic Italian seasoning balances the dish check freshness by scent
- Potato gnocchi: shelf-stable packages are quick and fluffy look for ones with a short ingredient list
- Red and yellow bell peppers: sweet and juicy plus color appeal check skins for tautness no soft spots
- Zucchini: for moisture and earthiness go for firm and heavy with glossy skin
- Red onion: adds sweetness and caramelizes in the oven a small one works perfectly
- Olive oil: makes everything golden and delicious choose extra virgin for peppery flavor
- Dried Italian herbs: bring the essence of Italy a mix of basil rosemary and thyme
- Cherry tomatoes: burst with sweetness when roasted pick ones that are firm and shiny
- Fresh basil: for a fragrant topping if basil is tough to find try parsley or extra oregano
Instructions
- Preheat and Prep:
- Begin by preheating your oven to 220 degrees Celsius or 425 degrees Fahrenheit and line a large baking sheet with parchment paper to prevent sticking and for effortless cleanup
- Mix the Chicken Meatballs:
- Place the ground chicken breadcrumbs Parmesan egg garlic parsley oregano salt and pepper in a large mixing bowl Combine everything just until mixed to keep the meatballs tender Shape into 16 to 18 small balls by rolling lightly between your palms
- Prepare Gnocchi and Vegetables:
- Scatter the gnocchi diced bell peppers sliced zucchini and red onion wedges onto the prepared baking sheet Drizzle with olive oil sprinkle over Italian herbs plus salt and black pepper Toss directly on the pan so every piece gets a light coating then spread everything into one even layer for proper roasting
- Nestle the Meatballs:
- Arrange the chicken meatballs among the gnocchi and vegetables so each touch the pan for the best browning
- Roast the Sheet Pan:
- Place the baking sheet in the oven Roast everything for 20 minutes The vegetables should start to caramelize and the meatballs will firm up
- Finishing Touches:
- Remove the pan from the oven Scatter halved cherry tomatoes all over and sprinkle with the extra Parmesan The tomatoes will soften and release juice dressing the whole dish
- Final Bake and Garnish:
- Return the sheet to the oven for a final 10 minutes until the chicken meatballs reach 75 degrees Celsius or 165 degrees Fahrenheit internally The gnocchi and veggies should have golden edges Top with fresh basil leaves just before serving for a burst of flavor and color
Save One of my favorite parts of this dinner is the way the gnocchi crisps up on the edges while staying pillowy inside The first time I made this my family could not stop picking the golden bits right off the pan before it hit the table
Storage Tips
Leftovers store well in an airtight container in the fridge for up to three days Reheat in the oven at 180 degrees Celsius or 350 degrees Fahrenheit for best texture but microwaving works if in a rush You can freeze cooked meatballs separately and reheat straight from frozen either in the oven or air fryer
Ingredient Substitutions
Turkey works beautifully instead of chicken for the meatballs and is especially good if you want something even leaner Try swapping out vegetables based on the season or your preference For winter try mushrooms or thin wedges of butternut squash Use a dairy-free Parmesan or skip cheese altogether for a lighter option
Serving Suggestions
Pile onto shallow bowls for a cozy feel and top with extra basil or even a dollop of ricotta Serve with a leafy green salad or crusty bread for a larger group meal Goes great with white wine or lemony sparkling water for weeknight elegance
Cultural and Seasonal Notes
Sheet pan baking is a modern twist on Italian-American comfort food combining efficiency with traditional flavors This dish is especially lovely in summer when bell peppers basil and tomatoes are at their peak but can be made year-round thanks to shelf-stable gnocchi and accessible veggies
Save This dinner can truly rescue a busy night and is easy enough for anyone to master. One pan, lots of color, and comfort in every bite.
Recipe FAQ
- → How do I keep chicken meatballs juicy?
Mixing ground chicken gently and adding breadcrumbs and egg helps maintain moisture for tender meatballs.
- → Can I substitute vegetables in this dish?
Absolutely! Try mushrooms, asparagus, spinach, or your favorite veggies to customize the pan.
- → Do I need to cook gnocchi before roasting?
No pre-cooking is needed. Just toss shelf-stable gnocchi with oil and roast directly on the pan.
- → Is this suitable for gluten-free diets?
Yes, simply use gluten-free gnocchi and breadcrumbs to adapt the dish for gluten sensitivity.
- → What kind of sauce pairs well?
A drizzle of olive oil or spoonful of pesto makes a delicious finishing touch, but it's flavorful without extra sauce.
- → How can I serve leftovers?
Leftovers reheat well and can be served as a warm bowl or tossed in salad for a next-day meal.