Trader Joe's Chicken Meatballs and Gnocchi Sheet Pan Dinner

How do you feel about adding a few Trader Joe's recipes to the mix? (Please let us know in the comments!) This Trader Joe's recipe features Trader Joe's chicken meatballs and gnocchi. In fact, you can purchase all of the ingredients for this easy sheet pan dinner at Trader Joe's. 

We've already reviewed Trader Joe's Chicken Meatballs; I bet you can guess the gnocchi review is coming soon! 

[UPDATE: here's the Trader Joe's gnocchi review!]

This Trader Joe's sheet pan dinner is packed with flavor. 

Don't you sometimes feel like roasted veggies taste too good to be healthy? Roasted tomatoes and mushrooms shine in this dish alongside the gnocchi (potatoes!) and meatballs! 

The roasted gnocchi turn golden and crisp on the outside while remaining pillowy on the inside. 

Making it is a breeze! With 10 minutes prep and a 25-minute bake, you're ready for dinner. You'll literally toss everything together and bake! Done! BOOM, ROASTED! (Sorry, I couldn't resist a little Office humor there.) 

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Note: the meatballs aren't tossed in the seasoning/pesto mix because they are already perfectly seasoned. Let's give the veggies and gnocchi a chance to soak up all the good stuff. 

If you want it to come together even more quickly, buy the Trader Joe's pre-sliced cremini mushrooms!

Trader Joe's Chicken Meatballs and Gnocchi Sheet Pan Dinner

YIELD: 3-4 servings

PREP TIME: 10 minutes

BAKE TIME: 25 minutes

8 ounces cremini mushrooms

1 1/2 cups grape tomatoes

1 16-ounce package Trader Joe's Gnocchi

2 tablespoons olive oil, plus more for pan

1 teaspoon garlic powder

3/4 teaspoon oregano

1/2 teaspoon kosher salt

1/2 teaspoon Italian seasoning

1/4 teaspoon crushed red pepper

1/4 teaspoon freshly ground pepper

2 tablespoons prepared basil pesto

1 12-ounce package Trader Joe's Chicken Meatballs

freshly grated parmesan for serving

Preheat oven to 425. Line rimmed baking sheet with foil. Add a drizzle of olive oil to coat. 

Rinse and dry mushrooms. Trim and cut into quarters. Toss mushrooms with tomatoes and gnocchi. (This can be done in a bowl or directly on the sheet pan.) Add olive oil and seasonings and distribute well. Add pesto and toss again. 

Spread evenly onto prepared sheet pan. Place meatballs throughout. 

Bake for 20 minutes. Remove from oven and use a thin spatula to toss. Return to oven and bake 5 minutes more. 

Serve immediately, grating parmesan over the top, if desired. 

*inspired by "tomato basil gnocchi" from everyday dinners 

To stretch leftovers, toss spinach or arugula with a bit of olive oil, salt, pepper, crushed red pepper, and parmesan. Distribute to shallow bowls. Spoon reheated leftovers over the top. The heat will slightly wilt the greens, and the greens will add a bit of freshness! 

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