Sheetpan Gnocchi and Meatballs Dinner
This quick and easy sheetpan gnocchi and meatballs is a complete dinner prepared and baked on the same pan. It uses pantry staples, veggies and all the parmesan and garlic butter sauce that makes this easy recipe taste like it wasn't easy at all!
Servings: 4
Ingredients
- 12- 16 oz frozen meatballs (2½-3 cups), fresh will work too
- 1 lb gnocchi shelf stable or refrigerated
- 2 small zucchini, cut into 1 inch pieces (quarter or half rounds)
- 10 oz cherry tomatoes
- 3-4 tbsp olive oil
- 1 - 1 ½ tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp dried parsley
- ½ tsp onion powder
- ¼ tsp Red pepper flakes
- ½ cup freshly shredded parmesan
- fresh basil optional, but highly recommended
Optional Garlic Butter Sauce
- ½ cup unsalted butter
- 3-4 garlic cloves minced
- 1 squeeze of lemon juice
- Salt and pepper to taste
- chopped parsley
Instructions
- Preheat oven to 425°F. Line a large sheet pan with foil or parchment for easy clean up or spray with oil.
- Add gnocchi, meatballs, tomatoes and zucchini to the pan. Drizzle the olive oil over top and add the seasonings. Toss well to combine and make sure that all of the ingredients are evenly coated. Brush the tops of the meatballs with a bit of olive oil so they don't dry out.
- Bake for about 25 minutes, tossing once about halfway through or until meatballs are cooked through (165°F internal temp.) and the gnocchi is tender and lightly golden. Remove from oven and add the parmesan and allow to rest for 5 minutes before serving.
- In the last few minutes, in a small skillet or saucepan, melt the butter over medium heat for the garlic butter sauce. Add in the garlic and sauté for 1-2 minutes or until fragrant. Remove from heat, add in the lemon juice, salt and pepper as desired and a sprinkle of fresh chopped parsley or herbs.
- Serve the dinner with a drizzle of butter sauce and more parmesan on top.
Notes
Coat all of the ingredients with olive oil for best results. This is key for the best texture overall, especially the gnocchi. If the gnocchi is not coated in oil, it becomes hard and dry.
Make sure the tops of the meatballs are coated with oil the entirety of baking. Just a light brush of olive oil in the end makes for the best juicy, meatballs. If not, they can get a bit dry on the tops.
Storage: Store leftovers in the refrigerator for 3-4 days. Reheat in the oven at 350°F for about 15 minutes, adding a light spritz of oil on top before baking. If you want to freeze leftovers, make sure they are fully cooled before adding to a freezer safe container and freeze for up to 3 months.