One of the most delicious recipes I’ve ever made is Gnocchi with Meatballs. It’s a dish that has everything you love—the softness of the gnocchi, the rich flavor of the meatballs, and a tomato sauce that brings it all together perfectly.
Cool Facts…
What’s great about gnocchi is that they are a type of Italian pasta made primarily with potatoes, although they can also be made with flour, ricotta cheese, or spinach. Their origin dates back to ancient Rome, but the potato version we know today became popular in Italy during the 19th century. Gnocchi are known for their soft, pillowy texture, and you can find them in many regional varieties throughout Italy.
On the other hand, you can get creative with this recipe in so many ways. You can make the gnocchi from scratch or buy them pre-made. You can also customize the meatballs by adding your favorite herbs and spices. This is one of those dishes you can make at home for your kids or family. It’s perfect for a Sunday family meal when you want to enjoy a homemade dish.
I hope you get inspired to make this delicious recipe and enjoy every bite as much as I do. Buon appetito!
Description
This Gnocchi with Meatballs recipe brings together the soft, pillowy texture of gnocchi and the deep, savory flavors of homemade meatballs, all bathed in a rich tomato sauce. Perfect for a cozy family dinner, this dish is a true Italian comfort food that’s easy to make and always a hit at the table.
For the Gnocchi and Meatballs
For the Gnocchi (if making from scratch)
For the Meatballs
For the Tomato Sauce
Instructions
-
Prepare the Gnocchi (if making from scratch)
- Boil the potatoes with their skins on until tender, about 20-25 minutes. Drain and let them cool slightly, then peel and mash them until smooth.
- On a clean work surface, make a mound of the mashed potatoes and form a well in the center. Add the flour, egg, and salt to the well.
- Gently mix the ingredients together, kneading until a soft dough forms. Be careful not to overwork the dough to keep the gnocchi light and fluffy.
- Divide the dough into sections and roll each into a long rope about 1/2 inch thick. Cut the ropes into 1-inch pieces and roll each piece over the back of a fork to create ridges.
- Set the gnocchi aside on a floured surface while you prepare the meatballs.
-
Make the Meatballs
- In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, parsley, salt, pepper, and oregano. Mix until well combined.
- Form the mixture into small meatballs, about 1 inch in diameter.
- Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches until browned on all sides, about 5-7 minutes. Remove and set aside.
-
Prepare the Tomato Sauce
- In the same skillet used for the meatballs, add a little more olive oil if needed and sauté the onion and garlic until softened and fragrant.
- Add the crushed tomatoes, sugar, salt, pepper, dried basil, and red pepper flakes (if using). Stir to combine and bring to a simmer.
- Add the browned meatballs to the sauce and let them simmer in the sauce for about 20 minutes.
-
Cook the Gnocchi
- Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes.
- Remove the gnocchi with a slotted spoon and add them directly to the tomato sauce with the meatballs.
-
Combine and Serve
- Gently toss the gnocchi and meatballs in the tomato sauce until well coated.
- Serve hot, garnished with fresh basil leaves and extra Parmesan cheese if desired.
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 50g17%
- Dietary Fiber 4g16%
- Sugars 6g
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- If using store-bought gnocchi, follow the package instructions for cooking and proceed with the recipe.
- You can make the meatballs ahead of time and freeze them for up to 3 months. Simply thaw and cook them in the tomato sauce when ready to use.
- This dish pairs beautifully with a fresh green salad and a glass of red wine.
