Tuscan Meatballs and Gnocchi
Juicy meatballs and pillowy gnocchi come together in a creamy garlic sauce with sun-dried tomatoes, spinach and Parmesan, all in one skillet.
20 min
Prep
35 min
Cook
4
Serves
755
Calories
Macros · per serving
29g protein
60g carbs
46g fat
Ingredients
For 4 servings
- 500 g ground beef
- 50 g breadcrumbs
- 1 egg
- ½ teaspoon salt
- 500 g potato gnocchi
- 75 g oil-packed sun-dried tomato
- 120 g baby spinach
- 40 g Parmesan cheese
- 1 tablespoon olive oil
- 3 clove garlic
- 400 ml low-sodium chicken broth
- 150 ml heavy cream
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
Instructions
- 1
Drain and roughly chop the sun-dried tomatoes, mince the garlic and finely grate the Parmesan. Use shelf-stable or refrigerated gnocchi; there is no need to boil it separately.
- 2
Combine the ground beef, breadcrumbs, egg, 20 g of the Parmesan, salt and ⅛ teaspoon black pepper. Mix gently and roll into 20 meatballs.
- 3
Heat the olive oil in a large, deep skillet over medium heat. Add the meatballs and brown for 5–7 minutes, turning occasionally, then transfer to a plate. Add the garlic and sun-dried tomatoes and cook for 1 minute, stirring. Stir in the Italian seasoning and remaining ⅛ teaspoon black pepper.
- 4
Add the chicken broth and return the meatballs to the skillet. Bring to a simmer, then cover and cook over medium-low heat for 12–15 minutes, stirring occasionally, until the meatballs reach 160°F/71°C in the center.
- 5
Stir in the cream and gnocchi. Simmer uncovered for 5–7 minutes, stirring gently and frequently, until the gnocchi is tender and the sauce lightly coats it.
- 6
Fold in the spinach a handful at a time and cook for about 2 minutes, until wilted. Remove from the heat and stir in the remaining Parmesan. Let stand for 2 minutes to thicken slightly, then divide among four bowls.
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