Gnocchi and Meatball Bake

Gnocchi and Meatball Bake

INGREDIENTS

REGULAR VERSION

• 1 egg
• 1/4 cup milk
• homemade gnocchi
• 1 lb ground beef
• 1 clove garlic, minced
• 1/2 cup dry breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 jar (23.9 oz.) Bertolli Marinara with Parmigiano-Reggiano
• 1 cup (4 oz.) Mozzarella cheese, shredded
• Chopped parsley, optional
• 1 tbsp. fresh parsley
• 1/2 tsp. salt
• 1/2 tsp. dried oregano
• 1/4 tsp. fresh ground pepper

QUICKER VERSION

• 1 cup (4 oz.) Mozzarella cheese, shredded
• Chopped parsley, optional
• 1 pkg. (16 oz.) potato gnocchi
• 24-30 frozen meatballs, thawed
• 1 jar (23.9 oz.) Bertolli Marinara with Parmigiano-Reggiano

INSTRUCTIONS

For Regular Version:

1. Preheat oven to 375°F. Spray a baking sheet with cooking spray and set aside.
2. Make and cook gnocchi according to recipe directions. Drain and set aside.
3. In a large bowl, add the ground beef, garlic, egg, milk, breadcrumbs, parsley, salt, oregano, pepper, and Parmesan cheese. 
4. With clean hands, mix the ingredients until well combined. 
5. Form meat mixture into 1-inch balls. 
6. Place the meatballs on the prepared baking sheet and cook for 18-20 minutes or until the meat is no longer pink.
7. Spray a 9x13-inch baking dish with cooking spray. 
8. Place the cooked meatballs and cooked gnocchi into the baking dish. 
9. Pour the jar of Bertolli Marinara with Parmigiano-Reggiano over the top. 
10. Stir the mixture with a spoon. 
11. Sprinkle Mozzarella cheese over the top.

For the Quicker Version:

1. Cook gnocchi according to package directions.
2. Spray a 9x13-inch baking dish with cooking spray. 
3. Place the thawed meatballs and cooked gnocchi into the baking dish. 
4. Pour the jar of Bertolli Marinara with Parmigiano-Reggiano over the top. 
5. Stir the mixture with a spoon. 
6. Sprinkle Mozzarella cheese over the top.

For BOTH VERSIONS:

1. Once the casserole is assembled, set oven temperature to 350°F.
2. Bake casserole for 30-35 minutes or until the cheese is melted and the sauce is bubbly.
3. To serve, garnish with chopped parsley, if desired.
4. Enjoy!

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