Sheet Pan Gnocchi, Meatballs, and Giardiniera

Prep: 15 mins

Cook: 25 mins

Difficulty: Easy

Servings: 4 Servings

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

Instructions

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.