One Pan Baked Gnocchi and Meatballs at home
- Yield 6
- Prep 10 minutes
- Cook 40 minutes
- Total 50 minutes
One Pan Baked Gnocchi and Meatballs at home is a casseroles recipe on Avoteb. The yield on the card is 6. Plan on 50 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 (24-ounce) jar good-quality marinara sauce
- 1/4 cup water
- 1 (16- to 18-ounce) shelf-stable potato gnocchi
- 20 ounces frozen fully-cooked Italian-style mini meatballs
- 1 pint (10 to 12 ounces) cherry or grape tomatoes
- 2 cups baby spinach, roughly chopped
- 2 cups shredded whole milk mozzarella, divided
- 1/2 cup freshly grated Parmesan
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fine sea salt and black pepper
- Fresh basil, for serving
Method
Assemble the bake. Warm oven to 400°F. In a 9×13-inch baking dish, stir together the marinara, water, Italian seasoning, garlic powder, crushed red pepper flakes, a few twists of black pepper, and a pinch of salt.
Tip in the gnocchi, meatballs, spinach, cherry tomatoes, 1 cup of the mozzarella, and the Parmesan. Gently stir until evenly coated in the sauce. Spread into an even layer, then sprinkle the remaining mozzarella over the top. Spoon lightly with olive oil.
Roast Lid tightly with foil and bake for 30 minutes. Uncover and bake for 10 to 15 minutes more, until the gnocchi is tender, the tomatoes have burst, and the cheese is golden and bubbly. Broil for 1 to 2 minutes at the end if you’d like extra browning.
Rest and serve. Let the dish rest for 5 to 10 minutes. Top with extra Parmesan, fresh basil, and a twist of black pepper. Plate warm and enjoy!
