One Pan Baked Gnocchi and Meatballs

To try

Servings: 6 · $4/serving · Active: 10 min · Total: 50 min ·

candidateto-tryeasykid-friendly

Notes

Imported from structured recipe metadata on 2026-08-13T09:01:32-04:00.
Image saved locally at /images/one-pan-baked-gnocchi-and-meatballs.jpg.
Added as a to-try option from the validated Gimme Some Oven source list because it is a simple one-pan baked dinner using freezer/pantry shortcuts.

Quantity	Unit	Item	Section	Pantry?
1		(24-ounce) jar good-quality marinara sauce	Pasta/sauces/tomato paste	no
1/4	cup	water	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
1		(16- to 18-ounce) shelf-stable potato gnocchi	Produce	no
20	ounces	frozen fully-cooked Italian-style mini meatballs	Mexican/Italian ingredients	no
1		pint (10 to 12 ounces) cherry or grape tomatoes	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
2	cups	baby spinach (roughly chopped)	Produce	no
2	cups	shredded whole milk mozzarella (divided)	Mexican/Italian ingredients	no
1/2	cup	freshly grated Parmesan	Mexican/Italian ingredients	no
1	teaspoon	Italian seasoning	Mexican/Italian ingredients	no
1	teaspoon	garlic powder	Produce	no
1/4	teaspoon	crushed red pepper flakes (optional)	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
		Fine sea salt and black pepper	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
		Fresh basil (for serving)	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no

Assemble the bake. Heat oven to 400°F. In a 9x13-inch baking dish, stir together the marinara, water, Italian seasoning, garlic powder, crushed red pepper flakes, a few twists of black pepper, and a pinch of salt.
Add the gnocchi and toppings. Add the gnocchi, meatballs, spinach, cherry tomatoes, 1 cup of the mozzarella, and the Parmesan. Gently stir until evenly coated in the sauce. Spread into an even layer, then sprinkle the remaining mozzarella over the top. Drizzle lightly with olive oil.
Bake. Cover tightly with foil and bake for 30 minutes. Uncover and bake for 10 to 15 minutes more, until the gnocchi is tender, the tomatoes have burst, and the cheese is golden and bubbly. Broil for 1 to 2 minutes at the end if you’d like extra browning.
Rest and serve. Let the dish rest for 5 to 10 minutes. Top with extra Parmesan, fresh basil, and a twist of black pepper. Serve warm and enjoy!