Delicious and so easy! You can substitute Gnocchi with Tortellini (cheese) if desired
- 1 (14 oz) pkg frozen turkey meatballs (or Italian meatballs)
- 1 (16 oz) pkg potato gnocchi
- 1 jar (24 oz) marinara sauce
- 2 tbsp pesto
- 2 cups arugula, divided
- 1 1/2 cup shredded mozzarella cheese
- ¼ cup basil leaves
In a deep skillet, heat the meatballs according to package directions on the stove top with the jar of marinara sauce.
In a pot, bring 4 cups of water to a boil. Add the gnocchi and cook until just tender, about 5 min. Drain gnocchi and dump into skillet, along with the pesto, and 1 cup arugula. Toss until well-coated. Top with the mozzarella, let melt, 1-2 minutes.
Chop the basil and sprinkle on top, along with remaining arugula.