Chicken Meatballs & Gnocchi with Sage, Apple, and Parmesan

Name: Chicken Meatballs & Gnocchi with Sage, Apple, and Parmesan
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 8 ounce Ground Chicken; 9 ounce Gnocchi; 1 unit Apple; 1 unit Yellow Onion; 5 ounce Spinach; ¼ ounce Sage; 1 ounce Parmesan Cheese; 2 tablespoon Butter; 1 tablespoon Olive Oil

Recipe Development TeamPublished on October 20, 2015

3.6

(6K customers rated)

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These meatballs are made extra juicy by grated onion and apple mixed right into the filling. Tender gnocchi, earthy sage, and baked apples complete the dish for a quintessentially Fall flavor profile.

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes

Prep Time

DifficultyMedium

Ingredients

serving amount

8 ounce

Ground Chicken

9 ounce

Gnocchi

(Contains: Wheat)

1 unit

Apple

1 unit

Yellow Onion

5 ounce

Spinach

¼ ounce

Sage

1 ounce

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

2 tablespoon

Butter

(Contains: Milk)

1 tablespoon

Olive Oil

Nutrition Values

/ per serving

Calories636 kcal

Energy (kJ)2661 kJ

Fat31 g

Saturated Fat13 g

Carbohydrate59 g

Sugar12 g

Dietary Fiber8 g

Protein40 g

Sodium906 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

Preheat the oven to 400 degrees. Bring a large pot of water with a large pinch of salt to a boil. Finely chop the sage leaves. Halve, peel and grate half the onion into a large bowl. Halve and core the apple. Grate one half of the apple into the bowl with the grated onion. Thinly slice the remaining apple into ¼-inch wedges. Thinly slice the remaining onion.

Toss the apple wedges on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Bake in the oven for 5-7 minutes until slightly softened.

Add the ground chicken to the bowl with the grated apple and onion. Stir to combine and season generously with salt and pepper. Form the mixture into golf ball-sized meatballs.

Heat another drizzle of oil in a large pan over medium-high heat. Add the meatballs to the pan and cook, rotating occasionally, until cooked through and golden brown on all sides, 8-10 minutes. Set aside.

While the meatballs cook, add the gnocchi to the boiling water and cook 7-9 minutes, until tender. Drain, reserving 1 cup pasta water. HINT: when the gnocchi float to the top of the water, they are likely done!

Heat another drizzle of oil in the same pan you cooked the meatballs in over medium heat. Add the sliced onion to the pan and cook for 4-5 minutes, until softened. Season with salt and pepper.

Add the gnocchi to the pan along with the sage, spinach, and 2 tablespoons butter. Toss until spinach wilts and sauce thickens, 2-3 minutes. Season with salt and pepper. Stir the Parmesan cheese, baked apple slices, and chicken meatballs into the pan. Divide between bowls and enjoy!