The estimated prep time for this recipe is 5 minutes and 15 minutes cook time.
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.