I was under the mistaken impression that I would not be overwhelmed with to-do list items this holiday season. After all, we were not traveling back East to celebrate with the extended family for the first time. (Okay, so technically, we did miss one other Christmas. But we did travel East that year, only it was to Greece, not Pennsylvania. And we did spend it with extended family, only it was my sister & brother-in-law’s extended family, not mine & Eric’s.) Due to Covid-19 restrictions, I wouldn’t be baking cookies and making candy to give to all the friends and family we typically see leading up to Christmas. And I wouldn’t be running to various stores in search of the perfect gifts, it would all be done online and shipped to the recipients. But, as with every other year of my adult life, these weeks between Thanksgiving and Christmas are still packed with things to do. Instead of creating treats in the kitchen, I am creating gifts at my sewing machine and in my craft room. Instead of running to stores for gifts, I am packing up the items I bought early and those that I made and running to the post office to mail them. Yup, just as many things to do before the holiday this year as in any other year, although with some slight twists.
But I am slowly getting it all done. Most of the shopping is done. The cards and packages have been mailed and shipped. The decorating has been started. Any baking will be done last minute. One of my time-saving strategies whenever I have too much to do is to make a quick and simple dinner. This is one of them. Gnocchi are paired with meatballs and pickled vegetables and baked together on a sheet pan. Simple. Dinner is done & delicious!
Gnocchi, Meatball, & Giardiniera Sheet Pan Dinner
Gnocchi, Meatballs, & Giardiniera Sheet Pan Dinner (adapted from thekitchn.com) Time Required: 25 minutes, Makes: 4 servings
Ingredients:
- 1 pound fresh, shelf-stable, or frozen gnocchi
- 12 ounces frozen or fresh meatballs
- 12 ounces giardiniera (Italian pickled vegetables), drained
- 2 tablespoons olive oil
- Parmesan cheese, for serving
Instructions:
Arrange a rack in the middle of the oven and preheat the oven to 450°F. Line a rimmed baking sheet with a Silpat mat or aluminum foil. Place the gnocchi, meatballs, and giardiniera in a large bowl. Drizzle with the oil and toss the ingredients together to coat them.
Combine the gnocchi, meatballs, and veggies in a large bowl, and add the oil.
Spread them in an even layer on the baking sheet.
Spread the ingredients on a baking sheet.
Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, about 18 to 20 minutes. Sprinkle with Parmesan cheese and serve.
Serve with some Parmesan cheese.
Sheet pan dinners are a great time-saver! ~Linda
Gnocchi, Meatballs, & Giardiniera Sheet Pan Dinner (adapted from thekitchn.com) Time Required: 25 minutes, Makes: 4 servings
Ingredients:
- 1 pound fresh, shelf-stable, or frozen gnocchi
- 12 ounces frozen or fresh meatballs
- 12 ounces giardiniera (Italian pickled vegetables), drained
- 2 tablespoons olive oil
- Parmesan cheese, for serving
Instructions:
Arrange a rack in the middle of the oven and preheat the oven to 450°F. Line a rimmed baking sheet with a Silpat mat or aluminum foil. Place the gnocchi, meatballs, and giardiniera in a large bowl. Drizzle with the oil and toss the ingredients together to coat them. Spread them in an even layer on the baking sheet.
Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, about 18 to 20 minutes. Sprinkle with Parmesan cheese and serve.