Sheet Pan Baked Gnocchi and Meatballs
Dive into a vibrant Mediterranean feast with our Sheet Pan Baked Gnocchi and Meatballs! This one-pan wonder features pillowy gnocchi paired with savory feta-stuffed meatballs, all drizzled with olive oil and roasted to perfection in just 35 minutes. Easy to prepare and bursting with flavor, it’s the perfect weeknight dinner that’ll have everyone coming back for seconds!
Prep
15
min
Cook
35
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- garlic powder
- garlic
- lemon juice
- grated onion
- parsley
- tomatoes
- zucchini
🥩Meat & Seafood(1)
- ground beef
🥛Dairy & Eggs(2)
- egg
- feta
🫙Pantry Staples(3)
- gnocchi
- olive oil
- panko
🧂Spices & Seasonings(1)
- oregano
📦Other(1)
- spices
👨🍳 Instructions
- 1
Start by mixing your meatballs with ground beef, grated onion, garlic powder, oregano, panko, egg, and feta.
- 2
Add the gnocchi, meatballs, tomatoes, and zucchini to your sheet pan.
- 3
Whisk together lemon juice, garlic, olive oil, and spices.
- 4
Pour the sauce over everything and toss to coat.
- 5
Bake, then top with parsley and feta, and enjoy!
💡 Pro Tips
- ✓Bake at 425°F for optimal browning - this temperature creates Maillard reactions on meatballs while preventing gnocchi from becoming mushy through rapid moisture evaporation.technique425°F
- ✓Use a 2:1 ratio of panko to egg in meatballs because panko's larger surface area absorbs moisture better than regular breadcrumbs, preventing dense, tough texture.ingredient2:1 ratio
- ✓Toss gnocchi with 1 tablespoon olive oil before adding sauce to prevent sticking and create a barrier that maintains individual piece separation during baking.technique1 tablespoon
- ✓Cut zucchini into ¾-inch pieces so they finish cooking at the same rate as gnocchi (18-22 minutes) without releasing excess water that makes the dish soggy.timing¾-inch pieces
- ✓Add fresh feta in the final 5 minutes of baking because feta's 45% moisture content will cause it to break down and become grainy if exposed to prolonged high heat.timing5 minutes
Share this recipe
Prep
15
min
Cook
35
min
Serves
4
people
Level
beginner
Share this recipe
Sheet Pan Baked Gnocchi and Meatballs
Dive into a vibrant Mediterranean feast with our Sheet Pan Baked Gnocchi and Meatballs! This one-pan wonder features pillowy gnocchi paired with savory feta-stuffed meatballs, all drizzled with olive oil and roasted to perfection in just 35 minutes. Easy to prepare and bursting with flavor, it’s the perfect weeknight dinner that’ll have everyone coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- garlic powder
- garlic
- lemon juice
- grated onion
- parsley
- tomatoes
- zucchini
🥩Meat & Seafood(1)
- ground beef
🥛Dairy & Eggs(2)
- egg
- feta
🫙Pantry Staples(3)
- gnocchi
- olive oil
- panko
🧂Spices & Seasonings(1)
- oregano
📦Other(1)
- spices
👨🍳 Instructions
- 1
Start by mixing your meatballs with ground beef, grated onion, garlic powder, oregano, panko, egg, and feta.
- 2
Add the gnocchi, meatballs, tomatoes, and zucchini to your sheet pan.
- 3
Whisk together lemon juice, garlic, olive oil, and spices.
- 4
Pour the sauce over everything and toss to coat.
- 5
Bake, then top with parsley and feta, and enjoy!
💡 Pro Tips
- ✓Bake at 425°F for optimal browning - this temperature creates Maillard reactions on meatballs while preventing gnocchi from becoming mushy through rapid moisture evaporation.technique425°F
- ✓Use a 2:1 ratio of panko to egg in meatballs because panko's larger surface area absorbs moisture better than regular breadcrumbs, preventing dense, tough texture.ingredient2:1 ratio
- ✓Toss gnocchi with 1 tablespoon olive oil before adding sauce to prevent sticking and create a barrier that maintains individual piece separation during baking.technique1 tablespoon
- ✓Cut zucchini into ¾-inch pieces so they finish cooking at the same rate as gnocchi (18-22 minutes) without releasing excess water that makes the dish soggy.timing¾-inch pieces
- ✓Add fresh feta in the final 5 minutes of baking because feta's 45% moisture content will cause it to break down and become grainy if exposed to prolonged high heat.timing5 minutes