A comforting meal of gnocchi, chicken meatballs, and roasted vegetables, made easily on a single baking sheet.
# Components:
→ Chicken Meatballs
01 - 1 pound ground chicken
02 - 1/3 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tablespoons chopped fresh parsley
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Gnocchi & Vegetables
10 - 17 ounces shelf-stable potato gnocchi
11 - 1 red bell pepper, diced
12 - 1 yellow bell pepper, diced
13 - 1 medium zucchini, sliced
14 - 1 small red onion, cut into wedges
15 - 2 tablespoons olive oil
16 - 1 teaspoon dried Italian herbs
17 - Salt and pepper, to taste
→ Finishing Touches
18 - 1 cup cherry tomatoes, halved
19 - 1/4 cup freshly grated Parmesan cheese
20 - Fresh basil leaves, for serving
# Preparation Steps:
01 - Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 - Combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and black pepper in a mixing bowl. Mix until just combined, then shape into 16 to 18 small meatballs.
03 - Toss gnocchi, red and yellow bell peppers, zucchini, and red onion with olive oil, Italian herbs, salt, and pepper. Spread mixture evenly on the prepared baking sheet.
04 - Nestle chicken meatballs among the gnocchi and vegetable mixture, spacing evenly for even cooking.
05 - Roast for 20 minutes in the preheated oven.
06 - Remove sheet pan from oven. Scatter halved cherry tomatoes over the contents and sprinkle with 1/4 cup Parmesan cheese.
07 - Return the sheet pan to the oven and continue roasting for an additional 10 minutes, until meatballs are cooked through and gnocchi is golden.
08 - Garnish the dish with fresh basil leaves before serving.
