Sheet Pan Gnocchi, Meatballs, and Giardiniera
his particular Miracle Meal is special to me because it’s inspired by my 6-year-old’s love of pickles (that, and my colleague Sheela’s crispy sheet pan gnocchi). That’s right — gnocchi, pickled vegetables, and frozen meatballs are cooked together on a single sheet pan, creating an unlikely yet delicious dinner that boasts all the comfort of pasta, richness from meatballs, and acidity and heat from pickled vegetables.
Ingredients
- 1 pound fresh, shelf-stable, or frozen gnocchi
- 12 ounces frozen or fresh meatballs
- 1 (12-ounce) jar giardiniera (Italian pickled vegetables), drained
- 2 tablespoons olive oil
- Parmesan cheese, for serving
- Arrange a rack in the middle of the oven and heat to 450°F. Line a rimmed baking sheet with aluminum foil. Place the gnocchi, meatballs, and giardiniera on the baking sheet. Drizzle with oil and toss to coat. Spread into an even layer.
- Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total. Serve in bowls sprinkled with Parmesan cheese.