Gnocchi and Meatball Bake

By PineyCook

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

Details

Adapted from lovebakesgoodcakes.com

Preparation

Step 1

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.