Sheet Pan Turkey Meatballs with Gnocchi and Butternut Squash Step-by-step instructions

Before you start

Before starting, ensure all your ingredients are measured and ready. The butternut squash should be peeled and cut into uniform one-inch cubes to ensure they cook at the same rate as the gnocchi.

If your meatballs are frozen, take them out of the freezer about 15 minutes before you begin to help them heat through more evenly in the oven. Preheat your oven early so it is at full temperature when you are ready to slide the pan in.

Instructions

Preparation

1. 1Prepare the Sheet Pan
   Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper to ensure easy cleanup. Arrange the precooked turkey meatballs, potato gnocchi, and butternut squash cubes in a single, even layer across the pan, taking care not to overcrowd the ingredients so they roast evenly without steaming.
   Look for Ingredients should be in a single layer with space between them.
   Tip Using parchment paper prevents the gnocchi from sticking to the pan.

The ingredients are evenly spaced on the sheet pan, forming a single layer. The oven is preheated to 400°F (200°C), and the parchment paper is properly placed to cover the base of the pan, ensuring no ingredients come into direct contact with the aluminum surface.

Roasting

2. 2Season and Bake
   Drizzle the melted butter and olive oil evenly over the meatballs, gnocchi, and squash. Sprinkle the grated parmesan and dried sage over the entire mixture. Place the pan in the oven and bake for 20 to 25 minutes, or until the squash is tender and the meatballs reach an internal temperature of 160°F (71°C).
   Look for Squash is fork-tender and meatballs are heated through.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Shake the pan halfway through for even browning.

The kitchen smells of toasted sage and melted cheese. The butternut squash cubes have softened and developed a light golden char, while the gnocchi have puffed slightly and developed a crisp exterior. The meatballs are heated through and appear browned on the surface.

Serving

3. 3Serve and Rest
   Remove the sheet pan from the oven and allow the dish to rest for 5 minutes before serving. This short rest allows the flavors to meld and ensures the moisture is distributed through the meatballs. Use a metal spatula to portion the meal directly onto plates, ensuring each serving gets a mix of ingredients.
   Look for The food is golden and aromatic.
   Tip Resting helps the gnocchi retain their texture.

The dish has rested for at least 5 minutes. The flavors are balanced, and the textures of the gnocchi, squash, and meatballs are distinct yet harmonious.

The pan is ready to be portioned out, with the melted parmesan creating a delicious, cohesive crust over the roasted vegetables.

Common mistakes

Avoid overcrowding the pan, as this causes the ingredients to steam rather than roast, leading to mushy gnocchi and pale squash. Ensure the butter and oil are distributed evenly to prevent dry spots.

Do not skip the resting time, as this is crucial for the internal temperature to equalize and for the textures to settle, ensuring every bite is as delicious as the first.

How to tell it’s done

The dish is done when the butternut squash is easily pierced with a fork and the gnocchi are golden-edged and soft. The turkey meatballs must reach an internal temperature of 160°F (71°C).

Check the largest meatball with a meat thermometer to ensure safety. The parmesan should be melted and lightly browned, providing a savory crust across the pan.

• Ground meat: 160°F (71°C) in the thickest part