One-Pot Meatball and Gnocchi
Directions
- 1Chop a big handful of sun-dried tomatoes and a healthy amount of garlic.
- 2Cook the chopped sun-dried tomatoes and garlic down for about a minute.
- 3Add 1.5 pounds of frozen meatballs to the pot.
- 4Pour in about 2-3 cups of chicken stock, enough to cover the meatballs.
- 5Season with salt, pepper, Italian seasoning, onion powder, and garlic powder.
- 6Cover the pot and bring to a boil, then let it cook for about five minutes to heat the meatballs through.
- 7Add four ounces of goat cheese (or cream cheese).
- 8Stir in one pound of gnocchi.
- 9Cover the pot again and let it cook for about three or four more minutes.
- 10Stir until the cheese is completely smooth and blended in.
- 11Add a couple of handfuls (or a whole bag) of baby spinach.
- 12Cover the pot and let the spinach wilt.
- 13Add some heavy cream if you want the dish to be a little creamier.
Ingredients
- 1 handful sun-dried tomatoes, chopped
- 1 healthy amount garlic
- 1.5 pounds frozen meatballs (Italian suggested)
- 2 cups chicken stock (unsalted broth)
- 3 cups chicken stock (unsalted broth)
- salt
- pepper
- Italian seasoning
- onion powder
- garlic powder
- 4 ounces goat cheese
- 1 pound gnocchi (dry packed or refrigerated skillet gnocchi)
- 1 bag baby spinach (washed and ready to eat)
- heavy cream
Equipment
potlid
Tips
- If you don't like goat cheese, use cream cheese or no cheese at all.
- You can thaw the frozen meatballs if you want, but it's not necessary.
- Use unsalted broth to control the saltiness.
- Add heavy cream for a creamier consistency.
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