Fall Favorite: Baked Gnocchi with Meatballs
With the cool, crisp days of fall right around the corner, it’s time we trade in the light, no-cook recipes for something warm and comforting. We’ve created a hearty casserole with soft potato dumplings nestled between melted cheese, Italian meatballs, and rich marinara sauce. This dish is sure to leave the family happy, full, and cozy.
Baked Gnocchi with Meatballs
What you need
- 1 pound Crowd Cow Ground Beef
- 1 Smith Brothers Farms Egg, beaten
- 1/4 cup BelGioioso Grated Parmesan Cheese
- 1 tsp. dried oregano
- 1/4 tsp.dried basil
- 1/2 tsp. salt
- 1/2 tsp. garlic granules
- 1/4 tsp. dried thyme
- 1/2 tsp. black pepper
For the rest of the recipe:
- 1 package Cucina Fresca Gnocchi
- 1 container Cucina Fresca Marinara
- 1 package Tillamook Shredded Mozzarella
Preheat oven to 400F degrees. Coat a baking sheet with a thin layer of your favorite cooking oil. Mix all of the meatball ingredients, but do not over mix. (Your hands work best for this!)
Roll balls into 1-1/2 inch balls, and place on a baking sheet. Bake for ten minutes or until outside is browned. Set aside. The meatballs will continue to cook in the oven later.
Turn oven down to 375F degrees. Cook gnocchi as directed and drain well. Place gnocchi in a 9x9 baking dish, add meatballs and half the mozzarella cheese. Pour marinara over the top and mix well to coat. Sprinkle rest of cheese over the top and place in the oven for 25-30 minutes.
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