Meatball and gnocchi bake
- Janine Ratcliffe
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Serves 2 - 3
Easy
Prep: 10 mins
Cook: 20 mins
0 reviews
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An easy, summery one-pot that packs in the flavour – change up the meatballs for beef or chicken, if you prefer
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Try our meatball and gnocchi bake, then try our sausage gnocchi, creamy gnocchi with bacon and peas or Italian gnocchi recipe with tomato, spinach and mascarpone and chicken and chorizo jambalaya.
Meatball and gnocchi bake recipe
Ingredients
Nutrition
-
2 tbsp olive oil
-
12 pork meatballs
-
2 garlic cloves
crushed
-
1 tsp fennel seeds
crushed
-
400g tin finely chopped tomatoes
-
1 tsp dried oregano
-
1 tbsp chopped rosemary
-
small bunch of basil
torn
-
400g gnocchi
-
125g ball of mozzarella
-
crusty bread and green salad
to serve
Nutrition: per serving (3)
- kcal586
- fat32g
- saturates7g
- carbs43g
- sugars6g
- fibre5g
- protein30g
- salt1g
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Method
-
step 1
Heat the oil in a shallow ovenproof pan over a medium-high heat and brown the meatballs all over. Scoop out onto a plate.
-
step 2
Sizzle the garlic and fennel seeds for a couple of minutes. Tip in the tomatoes and half a can of water, and bring to a simmer. Stir in the oregano, rosemary and half the basil, then season.
-
step 3
Return the meatballs to the pan and cook, covered, for 10 mins. Stir in the gnocchi, cover again and cook for another 5 mins until the gnocchi is just tender. Tear over the mozzarella, then slide under a hot grill for 2-3 mins, or until melted and bubbling. Scatter over the rest of the basil and serve in warm bowls with crusty bread and salad.
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Authors
Janine RatcliffeFood director
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