This recipe looked like a lot of fun both to make and eat! The original recipe is linked above, but I simplified it a bit more to make it easier for a week night meal. I am including the slight changes I made and used below.
1 1/2 pounds ground chicken
1 tablespoon grill seasoning
1/4 cup tender sun-dried tomatoes
1 cup, 20 leaves fresh basil, divided
1 tablespoons extra-virgin olive oil
1 jar pasta sauce
1 pound gnocchi, potato dumplings
1/2 cup Parmsean, grated
Bring a pot of water to a boil for gnocchi. Preheat oven to 400 degrees F.
Place chicken in a medium bowl with grill seasoning. Coarsely chop sun-dried tomatoes and add to bowl. Chiffonade the basil and add half to the bowl. Drizzle extra-virgin olive oil over the bowl. Mix chicken together, roll into mini balls and arrange on a nonstick cookie sheet. Bake at 400 degrees F for 10 to12 minutes or until firm and lightly golden.
Salt boiling water and drop gnocchi in, cooking 5 minutes or to package directions. Drain gnocchi and add back to pan. Pour sauce over gnocchi and add in remaining basil. Remove meatballs from oven and add to gnocchi. Grate parmesan cheese over meatballs and hot dumplings. Serve.