10/28/2025
Let’s make a fall sheet pan meal🍂
Ingredients:
For the “sheet-pan” part:
•8 oz gnocchi (about ½ lb) 
•2 cups diced butternut squash 
•2 cups Brussels sprouts, halved 
•1 tbsp extra-virgin olive oil 
•2 tsp dried thyme, 2 tsp garlic powder, 1 tsp dried rosemary, 1 tsp kosher salt, ½ tsp black pepper 
For the chicken sage meatballs:
1 lb ground chicken 
1 egg 
½ cup panko breadcrumbs 
½ cup grated Parmesan cheese 
2 tbsp fresh sage, chopped 
2 tbsp fresh parsley, chopped 
1 tbsp olive oil 
1 tbsp lemon juice 
½ tsp garlic powder, ½ tsp onion powder, ½ tsp salt, ¼ tsp black pepper 
For the lemon-maple-dijon sauce:
2 tbsp lemon juice 
1 tbsp pure maple syrup 
1 tbsp Dijon mustard 
1 tsp olive oil 
½ tsp garlic powder, ¼ tsp salt, ¼ tsp black pepper 
A little water if you need to thin the sauce. 
Steps:
1. Preheat oven to 400 °F (200 °C). Line a large rimmed baking sheet with parchment paper and spray lightly. 
2. In a large bowl, toss the gnocchi, butternut squash, Brussels sprouts, red onion, olive oil, thyme, garlic powder, rosemary, salt and pepper until everything is coated. Spread this mix out in one single layer on the prepared sheet pan. 
3. In another bowl, mix together the meatball ingredients: ground chicken, egg, panko, Parmesan, sage, parsley, olive oil, lemon juice, garlic powder, onion powder, salt and pepper. Don’t over-mix. 
4. Scoop about 2 tablespoons of the meat mixture at a time, roll into balls (~18 meatballs), and place them on the sheet pan with the veggie/gnocchi mix. 
5. Bake everything for 25-30 minutes, until the meatballs reach an internal temperature of 165 °F (75 °C) and the veggies/gnocchi are cooked. 
6. While it’s baking, whisk together the sauce ingredients in a small bowl or jar. 
7. When it’s done, drizzle the sauce over the whole sheet-pan dish (or serve the sauce on the side). Sprinkle extra Parmesan if you like. Serve and enjoy!

