Photo of Sheet Pan Gnocchi-Meatball-Veggie Bake by WW

Sheet Pan Gnocchi-Meatball-Veggie Bake

9 - 10
PersonalPoints™ per serving
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

Low-fat milk

2 tbsp(s)

Grape tomatoes

2 cup(s)

Sweet red pepper(s)

1 medium, sliced

Yellow pepper(s)

1 medium, sliced

Uncooked onion(s)

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 white(s)

1 egg white(s)

Grated Parmesan cheese

¼ cup(s)

Instructions

  1. Place a large sheet pan in the oven. Heat the oven to 450°F (leave the pan in the oven). In a large bowl, drizzle the bread with the milk; let stand for 5 minutes.
  2. In a large bowl, combine the tomatoes, bell peppers, onion, and gnocchi. Drizzle with the oil and sprinkle with ½ tsp salt; toss well to coat. Carefully remove the hot pan from the oven and coat with cooking spray. Arrange the tomato mixture on the pan; coat with cooking spray. Roast at 450°F for 15 minutes.
  3. Meanwhile, mash the bread mixture to make a paste. Add the turkey, Italian seasoning, garlic powder, remaining ¼ tsp salt, and egg white; stir well to combine (the mixture will be very soft). After the tomato mixture has roasted for 15 minutes, carefully remove the pan from the oven. Stir the tomato mixture. Scoop the turkey mixture by 1½ teaspoonfuls on top of the tomato mixture to form 32 small meatballs. Roast until the meatballs are done, 10 to 12 minutes. Sprinkle with Parmesan before serving.
  4. Serving size: about 2 cups