Saucy Gnocchi & Meatball Bake
Frozen gnocchi, meatballs, and our elevated Tomato & Basil sauce come together in this baked, saucy weekend hero. Comfort food with a wink, ready in no time.
Prep Time:
5 min
Cook Time:
20 min
Servings:
4-6
Sauce:
Francesco Rinaldi Tomato & Basil
Ingredients:
- 1 16 oz bag or package frozen or fresh cheese gnocchi
- 1 16 oz bag frozen mini meatballs (we used Wegmans Oven Ready Meatballs)
- 1 jar Francesco Rinaldi Tomato & Basil Sauce
- 2 cloves garlic, minced
- 1/4 cup red wine
- 1 Tbl extra virgin olive oil
- 1 Tbl butter
- 3-4 fresh basil leaves, torn
- Black pepper to taste
- 1/2 cup grated parm
- 1 1/2 cups shredded mozzarella
- 1/4 tsp red hot pepper flakes (optional)
Directions:
- Bake meatballs according to package directions on a baking sheet.
- In a medium saucepan, sauté the garlic and basil in oil and butter for a few minutes on med heat, not letting it burn. Remove from heat and add the sauce, wine, black and red pepper. Stir to combine and put back on low heat, letting it simmer.
- Bring a pot of salted water to a boil and cook gnocchi for 3-4 minutes. Drain the pasta when its al dente.
- Assembly fun time- spray a 9X13 baking dish with non-stick cooking spray. Spoon a thin layer of sauce to coat the bottom. Place the cooked meatballs around the perimeter of the baking dish, like a frame. Sprinkle them generously with parm. Add a layer of gnocchi in the middle, spoon lots of sauce to cover, sprinkle with parm cheese. Add the remaining gnocchi on top, finish topping them with the remaining sauce over everything including the meatballs, and finish with the mozzarella cheese all over the top. Cover with foil and bake for about 20-25 minutes until the cheese has melted.
