One-Pot Meatball and Gnocchi

20 mins
Serves 1
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Directions

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