Skillet Pesto Meatball & Gnocchi Bake

An Italian One-dish meal that includes grain free pesto meatballs and cauliflower gnocchi in a delicious marinara sauce which is baked to perfection.

Course Dinner

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 530kcal

Preheat oven to 400. Line a baking sheet with parchment paper. Combine all meatball ingredients in a large bowl and mix well using your hands. Roll into 1-2 inch balls (mine made about 20 meatballs) and place on the baking sheet. Bake the meatballs for 20 minutes.
Meanwhile, heat a 12 inch cast iron skillet (or any oven-safe skillet) over medium heat. Add your cooking fat and let it get nice and hot. Add the gnocchi right from the frozen package. Cover the skillet and let them cook for 3-4 mins (without stirring). Stir/flip them, then cook for an additional 3-4 mins until crispy and browned on the outside. Remove the pan from heat and set aside until the meatballs are done.
When the meatballs are done, remove 1/2 of them (about 9-10 meatballs) and add them to the skillet with the gnocchi. Save the other 1/2 of the meatballs to use in other meals throughout the week. Turn the oven to broil.
Add the entire jar of marinara on top of the meatballs and gnocchi. Use a spoon to roll them around and make sure everything is covered. Broil the skillet for 8-10 minutes until the meatballs are browned on top and the sauce is bubbling. Garnish with fresh basil and serve!