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Preheat the oven to 400F.
Add the gnocchi, broccoli, and brussels sprouts to a large lined sheet pan. Add the olive oil, garlic powder, dried oregano, salt, and ground black pepper, and toss to coat the gnocchi and vegetables evenly with the oil and spices. Set the sheet pan aside.
In a large bowl, combine the ground chicken, lemon zest, and salt. With lightly oiled hands, shape into 12-15 evenly sized meatballs, and place them on the sheet pan.
Bake for 17 to 20 minutes, until the meatballs reach an internal temperature of 165F and the vegetables and gnocchi are crisp. (Tip: add 5 minutes of roasting time for extra crispy vegetables)
Meanwhile, prepare the lemon garlic sauce: add all the ingredients in a small bowl and whisk vigorously for 30 to 60 seconds until evenly combined.
To serve, drizzle the sheet pan with the lemon garlic sauce and divide evenly among 4 plates.