Cheesy Gnocchi And Meatball Bake Food

CHEESY BAKED POTATO GNOCCHI RECIPE

Steps:

• Preheat oven to 375F.
• Prepare gnocchi according to package directions.
• Meanwhile, melt butter in a medium skillet. Add garlic cloves and saute over medium heat for 1-2 minutes (do not brown garlic, turn heat down if necessary). Whisk in flour until thick, cook for another 1-2 minutes, whisking constantly. Slowly add evaporated milk, then half & half, whisking constantly, until no lumps remain and mixture is thickened and bubbling. Stir in 2 cups shredded cheese until incorporated.
• Place cooked gnocchi in a baking dish. Add cheese mixture and combine thoroughly. Sprinkle remaining cup of shredded cheese over the top. Bake for 30 minutes or until cheese is bubbly and lightly browned.

GNOCCHI AND MEATBALL BAKE

Steps:

• Preheat oven to 350°F. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. Cook gnocchi according to package directions. Drain. Transfer to a large bowl. Stir in pasta sauce; set aside.
• Meanwhile, in a large bowl combine ground beef, the chopped onion, egg, bread crumbs, oregano, basil, garlic powder, and fennel seeds. Shape meat mixture into 24 balls.
• In a large skillet heat 2 teaspoons olive oil over medium heat. Add mushrooms, sweet pepper, and the sliced onion; cook about 7 minutes or until tender. Add vegetables to bowl with gnocchi.
• In the same large skillet heat 2 teaspoons oil over medium heat. Cook meatballs, half at a time, about 6 minutes or until cooked through (160°F), turning occasionally. Transfer meatballs to bowl with gnocchi and vegetables. Stir gently to combine.
• Pour gnocchi mixture into prepared baking dish. Cover with foil. Bake for 20 minutes. Sprinkle cheese on top. Bake, uncovered, about 10 minutes more or until cheese is melted and golden brown.

CHEESY MEATBALL BAKE RECIPE BY TASTY

Steps:

• In a large mixing bowl, combine ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk. Mix until everything is fully infused together.
• Roll into 4-5 ounce (113-142 g) meatballs. For even amounts, use a medium-sized ice cream scooper.
• Preheat oven to 425°F (220°C).
• Over medium heat, add 1 tablespoon of olive oil to a pan, and brown the meatballs on both sides for about 2-3 minutes or until you create a nice crispy sear. Cook about half way through. They will finish cooking in the oven.
• In a casserole dish, spread a few tablespoons of marinara sauce to the bottom of the pan to help prevent sticking. Then place meatballs in the casserole dish and add the remaining jar of marinara sauce. Top with 2 cups of shredded mozzarella cheese.
• Cover in foil and bake at 425°F (220°C) for 25 minutes or until the cheese is fully melted and the meatballs are fully cooked.
• Serve and garnish with parsley.
• Enjoy!

MEATBALL AND GNOCCHI BAKE

Steps:

• Combine ingredients for meatballs in the mixing bowl and mix until all evenly combined. Roll 1/2 inch meatballs.
• Preheat a large oven-proof skillet over medium heat with a little bit of oil and cook meatballs until almost done. Take out and set aside.
• Place gnocchi on the same skillet and saute until golden on each side. Add 1/4 cup broth and let gnocchi soak it in while cooking.
• Preheat the oven to 375.
• If you will be using marinara, add it to the bowl with a little salt and mix well.
• Add meatballs and spread mozzarella cheese over the top.
• Sprinkle herb de provence and bake for 10 minutes.

CHEESY BAKED GNOCCHI CASSEROLE

Steps:

• Cook gnocchi according to package instructions, just a little short of full cook time. Drain and set aside. Preheat oven to 375 degrees Fahrenheit at this point too.
• Heat olive oil in a 12-inch heavy oven-safe sauté/deep pan over medium heat on the stovetop.
• Add onion and cook, stirring often, until softened, about 3 to 5 minutes.
• Add butter and, once melted, add mushrooms and cook for 5 minutes, stirring occasionally.
• Add garlic, stir, and cook for about 1 minute.
• Add a pinch each of salt and black pepper.
• Stir in artichoke hearts, cooked gnocchi, crushed red pepper flakes, pasta sauce, basil and 1/2 cup of shredded mozzarella cheese (about 2 ounces).
• Turn off heat and sprinkle over remaining 1 cup of mozzarella cheese and Parmesan cheese.
• Bake (uncovered) in preheated oven for 15 minutes or until it's bubbly around the edges and the cheese has melted. Garnish (if desired) with basil and/or parsley. Serve and enjoy!

CHEESY GNOCCHI AND MEATBALL SKILLET

Steps:

• Preheat oven to 375 F. In a 12 inch skillet add gnocchi, marinara sauce, meatballs and shredded cheese. stir until evenly coated. Top with fresh mozzarella balls and place in the oven.
• Cook for about 20-25 minutes, until cheese is bubbly and browned. Top with fresh basil and serve. Enjoy!

CHEESY MEATBALL CASSEROLE

Steps:

• Preheat oven to 400˚F.
• In a large mixing bowl combine bread cubes and milk; let stand 5 minutes, or until the bread has absorbed all the milk.
• Using two forks, shred the bread into tiny pieces and add grated onions, egg, garlic, beef, pork, Italian seasoning, salt, and pepper; mix it all together until thoroughly incorporated.
• Chill mixture for 15 minutes so it's easier to roll the meatballs.
• Form the mixture into 18 to 24 meatballs, they should be about the size of a ping pong ball.
• Arrange the meatballs in a baking dish.
• Bake for 18 to 20 minutes, or until the meatballs are cooked through.
• Remove from oven.
• Add marinara sauce over the meatballs.
• Top with shredded mozzarella.
• Bake for an additional 6 to 8 minutes, or until sauce is heated through and cheese is melted.
• Garnish with chopped fresh parsley.
• Serve.

CHEESY GNOCCHI CASSEROLE WITH HAM AND PEAS

Steps:

• Preheat the broiler to high heat.
• Melt the butter in a large ovenproof skillet over medium heat. Add the onions and cook until softened, about 3 minutes. Add the ham and thyme and continue to cook until the ham is lightly browned.
• Add the chicken broth and 3/4 cup water and bring to a simmer. Add the gnocchi, stir well, cover and cook until the gnocchi is slightly tender, about 5 minutes. Remove from the heat. Uncover and stir in the peas, cream, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle the cheese over the top and broil until golden and bubbly, about 3 minutes. Serve.