Description
This One Pan Baked Gnocchi and Meatballs recipe combines tender gnocchi, savory mini meatballs, fresh spinach, and bursting cherry tomatoes all baked together in a flavorful marinara sauce. Topped with melted mozzarella and Parmesan cheese, it's a comforting and easy meal perfect for a weeknight dinner with minimal cleanup.
Ingredients
Sauce and Seasoning
- 1 (24-ounce) jar good-quality marinara sauce
- 1/4 cup water
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fine sea salt and black pepper, to taste
Main Ingredients
- 1 (16- to 18-ounce) package shelf-stable potato gnocchi
- 20 ounces frozen fully-cooked mini meatballs
- 1 pint (10 to 12 ounces) cherry or grape tomatoes
- 2 cups baby spinach, roughly chopped
Cheeses
- 2 cups shredded whole milk mozzarella, divided
- 1/2 cup freshly grated Parmesan, plus extra for serving
Other
- Olive oil, for drizzling
- Fresh basil, for serving
Instructions
- Assemble the bake. Preheat your oven to 400°F. In a 9x13-inch baking dish, combine the marinara sauce, water, Italian seasoning, garlic powder, crushed red pepper flakes (if using), a few twists of black pepper, and a pinch of salt. Stir well to mix the flavors.
- Add the gnocchi and toppings. Add the gnocchi, frozen mini meatballs, chopped spinach, cherry tomatoes, 1 cup of the shredded mozzarella, and the grated Parmesan cheese into the sauce. Gently stir everything together until the gnocchi and meatballs are evenly coated in the sauce. Spread the mixture evenly in the dish, then sprinkle the remaining mozzarella evenly over the top. Drizzle lightly with olive oil to help with browning.
- Bake. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking uncovered for another 10 to 15 minutes, or until the gnocchi is tender, the tomatoes have burst, and the cheese is golden and bubbly. For extra browning, broil for 1 to 2 minutes at the end, watching carefully to prevent burning.
- Rest and serve. Remove from the oven and let the dish rest for 5 to 10 minutes to allow flavors to meld and temperatures to stabilize. Before serving, top with additional Parmesan cheese, fresh basil leaves, and a twist of black pepper. Serve warm and enjoy your hearty one-pan meal!
Notes
- You can swap out the mini meatballs for cooked Italian sausage or meatballs made from scratch.
- If fresh spinach is not available, baby kale or other tender greens can be used.
- Using shelf-stable gnocchi allows this dish to come together quickly without thawing frozen gnocchi.
- Broiling at the end is optional but adds a deliciously crispy cheesy topping.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.