Chicken Meatball Gnocchi

Chicken Meatball Gnocchi

with Sage, Apple and Spinach

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These chicken meatballs are super flavourful thanks to our secret ingredients: grated apples and carrots! Together with gnocchi, baked apple slices, spinach and sage, this makes for a delicious meal for the entire family!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Ground Chicken

½ cup


(ContainsWheat/Blé, Sulphites/Sulfite)

113 g

Panko Breadcrumbs


113 g

Onion, chopped

2 unit

Baby Spinach

7 g

Granny Smith Apple

1 unit


½ cup


2 tbsp

Parmesan Cheese, shredded


Not included in your delivery





Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3213 kJ
Calories768 kcal
Fat23 g
Saturated Fat9 g
Carbohydrate109 g
Sugar10 g
Dietary Fiber7 g
Protein42 g
Cholesterol136 mg
Sodium1021 mg
Utensilsarrow down iconarrow down icon
Large Pot
Large Bowl
Non-Stick Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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Preheat the oven to 425°F (to bake the apples and meatballs). Start prepping when the oven comes up to temperature!


Prep: Wash and dry all produce. Bring a large pot of salted water to a boil. Coarsely grate one apple and thinly slice the second apple into 1/4-inch wedges. Coarsely grate the carrot. Roughly chop the sage leaves.


Make the meatballs: In a large bowl, combine the ground chicken, panko, grated carrot and grated apple. Season with salt and pepper. Roll the mixture into 1-inch round meatballs.


Cook the meatballs: Heat a large non-stick pan over medium-high heat. Add the meatballs. Cook, turning often, until brown all over, about 1 min per side. Transfer the meatballs to a baking sheet. (It's okay if the meatballs are not cooked through at this step!) Bake in the centre of the oven until the meatballs are cooked through, 8-10 min.


Bake the apples: Toss the apple slices and onions on another baking sheet with half the sage and a drizzle of oil. Season with salt and pepper. Bake in the centre of the oven until the apple slices are tender and golden around the edges, 8-10 min.


Cook the gnocchi: Meanwhile, add the gnocchi to the boiling water. Cook, until gnocchi floats to the top, 7-9 min. Drain.


Make the sage-brown butter sauce: Meanwhile, heat the same large non-stick pan over medium heat. Add the butter and melt, swirling the pan occasionally. When the butter becomes foamy, keep swirling until it smells nutty and turns dark brown, 2-4 min. (TIP: Keep your eye on the butter so it doesn't burn!) Remove from the heat and stir in the gnocchi, spinach and remaining sage. Stir together until spinach wilts, 1-2 min.


Finish and serve: Stir the Parmesan, baked apple wedges and chicken meatballs into the gnocchi. Divide between bowls and enjoy!