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Gnocchi with Meatballs
Submitted by: Klara Carlson


    • 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
    • ΒΌ 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.