Chicken Meatball Gnocchi

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.