Gnocchi With Meatballs Baked Or Not Recipes

GNOCCHI AND MEATBALL BAKE

Gnocchi and Meatball Bake image

Homemade meatballs and gnocchi come together in this cheesy bake. Bonus points: It can be made ahead so all you have to do is bake when you're ready.

Provided by BHG Test Kitchen

Time 1h19m

Number Of Ingredients 17

Ingredients

Nonstick cooking spray
1 16 ounce package shelf-stable potato gnocchi
1.5 cup light or no-sugar-added tomato-base pasta sauce
12 ounce extra-lean ground beef
0.25 cup finely chopped onion
1 small egg, lightly beaten, or 2 tablespoons refrigerated or frozen egg product, thawed
2 tablespoon fine dry whole wheat bread crumbs
0.5 teaspoon dried oregano, crushed
0.5 teaspoon dried basil, crushed
0.25 teaspoon garlic powder
0.25 teaspoon fennel seeds, crushed
2 teaspoon olive oil
8 ounce fresh mushrooms, sliced
1 medium green sweet pepper, stemmed, seeded, and cut into bite-size strips
0.5 cup thinly sliced onion
2 teaspoon olive oil
0.5 cup shredded part-skim mozzarella cheese (2 ounces)

Steps:

Preheat oven to 350°F. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. Cook gnocchi according to package directions. Drain. Transfer to a large bowl. Stir in pasta sauce; set aside.
Meanwhile, in a large bowl combine ground beef, the chopped onion, egg, bread crumbs, oregano, basil, garlic powder, and fennel seeds. Shape meat mixture into 24 balls.
In a large skillet heat 2 teaspoons olive oil over medium heat. Add mushrooms, sweet pepper, and the sliced onion; cook about 7 minutes or until tender. Add vegetables to bowl with gnocchi.
In the same large skillet heat 2 teaspoons oil over medium heat. Cook meatballs, half at a time, about 6 minutes or until cooked through (160°F), turning occasionally. Transfer meatballs to bowl with gnocchi and vegetables. Stir gently to combine.
Pour gnocchi mixture into prepared baking dish. Cover with foil. Bake for 20 minutes. Sprinkle cheese on top. Bake, uncovered, about 10 minutes more or until cheese is melted and golden brown.

Nutrition Facts : Calories 234 kcal, Carbohydrate 28 g, Cholesterol 54 mg, Protein 16 g, SaturatedFat 2 g, Sodium 485 mg, Sugar 5 g, Fat 6 g, UnsaturatedFat 4 g

GNOCCHI WITH MEATBALLS (BAKED OR NOT!)

Gnocchi With Meatballs (Baked or Not!) image

I use store bought gnocchi, homemade spaghetti sauce and homemade meatballs. Here's a recipe for meatballs: recipe #81054.

Provided by WI Cheesehead

Categories Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 (32 ounce) package gnocchi (frozen or shelf stable)
1 (28 ounce) jar marinara sauce (or 32 oz homemade sauce)
16 -20 meatballs
2 cups mozzarella cheese, shredded (optional)

Steps:

Boil the gnocchi according to package directions. Drain.
Meanwhile, combine the marinara sauce and meatballs in a microwave dish and cook on high for a few minutes until heated through.
Combine sauce/meatball mix with the gnocchi.
Sprinkle each serving with mozzarella, if desired.
If Baking:.
Follow steps 1 through 3 and place in a 9x13-inch pan.
Top with mozzarella and bake in a 375 degree Fahrenheit oven for about 25 minutes, until heated through.

Nutrition Facts : Calories 107.9, Fat 3.5, SaturatedFat 0.5, Sodium 701.5, Carbohydrate 16.4, Fiber 0.6, Sugar 12.9, Protein 2.8

GNOCCHI AND MEATBALL BAKE RECIPE - (4/5)

Gnocchi and Meatball Bake Recipe - (4/5) image

Provided by PineyCook

Number Of Ingredients 21

Ingredients

Regular Version:
homemade gnocchi
1 lb ground beef
1 clove garlic, minced
1 egg
1/4 cup milk
1/2 cup dry breadcrumbs
1 tbsp. fresh parsley
1/2 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. fresh ground pepper
1/4 cup grated Parmesan cheese
1 jar (23.9 oz.) Bertolli Marinara with Parmigiano-Reggiano
1 cup (4 oz.) Mozzarella cheese, shredded
Chopped parsley, optional
Quicker Version:
1 pkg. (16 oz.) potato gnocchi
24-30 frozen meatballs, thawed
1 jar (23.9 oz.) Bertolli Marinara with Parmigiano-Reggiano
1 cup (4 oz.) Mozzarella cheese, shredded
Chopped parsley, optional

Steps:

For Regular Version: 1. Preheat oven to 375°F. Spray a baking sheet with cooking spray and set aside. 2. Make and cook gnocchi according to recipe directions. Drain and set aside. 3. In a large bowl, add the ground beef, garlic, egg, milk, breadcrumbs, parsley, salt, oregano, pepper, and Parmesan cheese. With clean hands, mix the ingredients until well combined. Form meat mixture into 1-inch balls. Place the meatballs on the prepared baking sheet and cook for 18-20 minutes or until the meat is no longer pink. 4. Spray a 9x13-inch baking dish with cooking spray. Place the cooked meatballs and cooked gnocchi into the baking dish. Pour the jar of Bertolli Marinara with Parmigiano-Reggiano over the top. Stir the mixture with a spoon. Sprinkle Mozzarella cheese over the top. For the Quicker Version: 1. Cook gnocchi according to package directions. 2. Spray a 9x13-inch baking dish with cooking spray. Place the thawed meatballs and cooked gnocchi into the baking dish. Pour the jar of Bertolli Marinara with Parmigiano-Reggiano over the top. Stir the mixture with a spoon. Sprinkle Mozzarella cheese over the top. For BOTH VERSIONS: 1. Once the casserole is assembled, set oven temperature to 350°F. Bake casserole for 30-35 minutes or until the cheese is melted and the sauce is bubbly. 2. To serve, garnish with chopped parsley, if desired.

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