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One-Pot Meatball and Gnocchi
20m
Serves 1
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One-Pot Meatball and Gnocchi
facebook.com
20m
Serves 1
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Directions
1
Chop a big handful of sun-dried tomatoes and a healthy amount of garlic.
2
Cook the chopped sun-dried tomatoes and garlic down for about a minute.
3
Add 1.5 pounds of frozen meatballs to the pot.
4
Pour in about 2-3 cups of chicken stock, enough to cover the meatballs.
5
Season with salt, pepper, Italian seasoning, onion powder, and garlic powder.
6
Cover the pot and bring to a boil, then let it cook for about five minutes to heat the meatballs through.
7
Add four ounces of goat cheese (or cream cheese).
8
Stir in one pound of gnocchi.
9
Cover the pot again and let it cook for about three or four more minutes.
10
Stir until the cheese is completely smooth and blended in.
11
Add a couple of handfuls (or a whole bag) of baby spinach.
12
Cover the pot and let the spinach wilt.
13
Add 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
pot
lid
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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