Meatball Marinara Gnocchi

Prep Time: 25 mins | Cook Time: 15 min | Course: Dinner | Serves: 6

Meatballs and gnocchi cook in a creamy marinara sauce, topped with melty delicious mozzarella cheese.

Meatballs:

1 lb ground hamburger

½ onion, diced 

3 cloves garlic, minced

1 egg

Salt and pepper, to taste

1 tsp onion powder

1 tsp garlic granules

1 tsp Italian seasoning

Gnocchi:

½ onion, diced 

1 Tbsp olive oil

3 cloves garlic, minced 

Salt and pepper, to taste

1 tsp oregano 

1 tsp Italian seasoning

3 large tomatoes or 1 28-oz can diced tomatoes, pureed

½ cup water, more as needed

16 oz gnocchi 

1 cup heavy cream, or sour cream

8 oz mozzarella cheese

Basil leaves, for garnish

Parmesan cheese, for serving 

Mix meatball ingredients in a large bowl, stirring well. Scoop a tablespoon-size portion and roll into meatballs with your hands. Place on a plate until ready to drop into the sauce.

In a large skillet, sauté the onion in olive oil until softened. Add garlic, salt, pepper, oregano, and Italian seasoning. Add tomatoes to a blender and purée. Pour into the skillet with half a cup of water, adding more water as the sauce thickens, so it’s a nice marinara consistency. Add the meatballs, cover with a lid, and cook for about 5 minutes. Add gnocchi and cream, cover, and cook for 3 minutes more. Top with mozzarella cheese and replace the lid, cook 1 minute longer to melt the cheese. Serve piping hot with fresh basil and grated Parmesan cheese.