Sheet Pan Gnocchi-Meatball-Veggie Bake
9
Points® value
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Easy
This fun sheet pan recipe combines pasta, meatballs, and vegetables for a complete meal. As the mixture cooks, the tomatoes start to burst, and the onions and peppers let off a little liquid–resulting in a slightly saucy mixture that keeps the gnocchi moist. The meatballs are made from ground turkey breast mixed with panade (bread soaked in milk) to keep them tender. The mixture is very soft, so you can’t roll distinct meatballs to pop onto the pan; instead, use a small cookie scoop to add “dollops” of the meat mixture to the pasta-vegetable mixture.
Ingredients
Cooking spray
5 spray(s)
Whole wheat bread
1 slice(s), finely chopped
1% low fat milk
2 tbsp(s)
Grape tomatoes
2 cup(s)
Red bell pepper
1 medium, sliced
Yellow bell pepper
1 medium, sliced
Onion
1 small, sliced
Potato gnocchi
12 oz
Olive oil
1 tbsp(s)
Kosher salt
¾ tsp(s), divided
Uncooked 99% fat-free ground turkey breast
12 oz
Italian seasoning
¾ tsp(s)
Garlic powder
½ tsp(s)
Egg whites
1 serving(s)
Grated Parmesan cheese
¼ cup(s)
