-
1
Preheat the oven to 400 degrees. Bring a large pot of water to a boil with a pinch of salt.
-
2
Halve and core one apple. Halve and peel one onion. . Grate both into a large bowl.
-
3
Thinly slice the remaining onion. Slice the remaining apple into 1/4 inch wedges.
-
4
Arrange the apple wedges on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Bake for 5-7 minutes until slightly softened.
-
5
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.
-
6
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, for 8-10 minutes. Set aside.
-
7
While the meatballs cook, add the gnocchi to the boiling water and cook for 7-9 minutes, until tender. Drain, reserving 1 cup of pasta water. HINT: When the gnocchi float to the top of the water, they are probably done!
-
8
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.
-
9
Add the gnocchi to the pan along with the sage, spinach, 2 Tablespoons butter, and a splash of pasta water if necessary. Toss until the spinach wilts and the sauce thickens, for 2-3 minutes. Season with salt and pepper. Stir the Parmesan cheese, baked apple wedges, and chicken meatballs into the pan. Divide between bowls and enjoy!
