Description
This vibrant one-pan meal is the perfect solution for busy weeknights, blending the comfort of tender potato gnocchi with the earthiness of autumn butternut squash and Brussels sprouts. Succulent sage-infused chicken meatballs are roasted alongside the vegetables to golden perfection. Finished with a bright, awakening lemon-maple glaze, this nourishing dish is simple, stress-free, and designed to bring warmth and sophistication to your table without the hassle of multiple pots.
Ingredients
8 oz shelf-stable or refrigerated gnocchi
2 cups butternut squash, peeled and diced into 1-inch cubes
2 cups Brussels sprouts, trimmed and halved
1 small red onion, thinly sliced
12 oz chicken meatballs (pre-cooked or raw)
3 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon fresh lemon juice
1 teaspoon fresh sage, minced
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
On a large rimmed sheet pan, combine the butternut squash, Brussels sprouts, red onion, and gnocchi.
Drizzle with 2 tablespoons of olive oil and season generously with salt and pepper. Toss well to coat.
Add the chicken meatballs to the sheet pan, nestling them among the vegetables and gnocchi.
Drizzle the remaining tablespoon of olive oil over the meatballs.
Roast for 20 to 25 minutes, or until the vegetables are tender, the meatballs are browned, and the gnocchi are slightly crispy.
While roasting, whisk together the maple syrup, lemon juice, and minced sage in a small bowl.
Remove the sheet pan from the oven and immediately drizzle the lemon-maple glaze over the entire dish.
Toss gently before serving.
Notes
Ensure you don’t crowd the pan to allow the gnocchi and vegetables to roast rather than steam. You can swap chicken meatballs for turkey meatballs if preferred. Store leftovers in an airtight container for up to 3 days.