Cheesy Italian Meatball Gnocchi
Spinach-Mushroom Salad
Ingredients
- 2 (16-oz) pkg gnocchi
- 1 (12-oz) pkg frozen fully cooked Italian chicken meatballs
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1 cup 2% reduced-fat milk
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 2 Tbsp small fresh basil leaves (or use chopped fresh basil)
Instructions
- Preheat oven to 350°F. Cook gnocchi according to package directions. Place meatballs on a baking sheet. Bake 8 to 10 minutes or until thoroughly heated.
- Melt butter in a skillet over medium-high heat. Whisk in flour, and cook 2 minutes. Add milk and marinara sauce; cook, whisking constantly, 5 minutes until thickened. Remove from heat.
- Stir in ¾ cup cheese until melted. Stir in gnocchi and meatballs. Top with ¼ cup cheese. Cover and cook 1 minute or until cheese melts. Sprinkle with basil.
