Gnocchi with Meatballs Baked or Not
Indulge in the ultimate comfort food with this versatile recipe for *Gnocchi with Meatballs Baked or Not*, a dish that pairs pillowy potato gnocchi with tender, juicy meatballs simmered in a rich, savory tomato sauce. Perfect for weeknight dinners or special occasions, this recipe offers two serving options to suit your preference: enjoy it straight from the skillet as a hearty, no-bake delight, or elevate it with a baked version featuring a golden, melted layer of mozzarella cheese. With flavorful ingredients like ground beef and pork, Parmesan, garlic, and Italian seasoning, every bite is bursting with classic Italian charm. Easy to prepare in under an hour, this crowd-pleaser is sure to become a family favorite—whether you’re in the mood for the comforting embrace of melted cheese or a simpler stovetop meal.
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Recipe Information
Ingredients
- 500 grams Potato gnocchi
- 300 grams Ground beef
- 200 grams Ground pork
- 60 grams Parmesan cheese, grated
- 50 grams Breadcrumbs
- 1 large Egg
- 2 cloves Garlic, minced
- 2 tablespoons Parsley, chopped
- 2 tablespoons Olive oil
- 400 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 medium Onion, finely diced
- 1 teaspoon Italian seasoning
- 120 grams Mozzarella cheese, shredded (optional for baked version)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
In a large bowl, combine the ground beef, ground pork, Parmesan, breadcrumbs, egg, minced garlic, chopped parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until well combined.
Roll the mixture into small meatballs, about 2.5 cm (1 inch) in diameter, and set aside on a tray.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches and cook until browned on all sides. Remove the meatballs from the skillet and set aside.
In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Stir in the tomato paste and cook for another minute.
Add the crushed tomatoes, Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir to combine and let the sauce simmer for 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions, usually for 2-3 minutes or until they float to the surface. Drain and set aside.
Return the meatballs to the skillet with the sauce and simmer for 5 minutes to ensure they are cooked through.
For the non-baked version: Stir the cooked gnocchi into the skillet with the sauce and meatballs. Serve hot, garnished with extra Parmesan and parsley, if desired.
For the baked version: Preheat your oven to 200°C (400°F). Transfer the cooked gnocchi, sauce, and meatballs into a baking dish. Sprinkle shredded mozzarella over the top and bake for 10-15 minutes, or until the cheese is melted and bubbly. Serve hot.
Nutrition Facts
Calories |
3250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.8 g | 269% | |
| Saturated Fat | 87.8 g | 439% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 848 mg | 283% | |
| Sodium | 7312 mg | 318% | |
| Total Carbohydrate | 173.6 g | 63% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 34.2 g | ||
| Protein | 190.3 g | 381% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1945 mg | 150% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3506 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
