Cheesy Beef Meatball & Gnocchi Bake

Remove the spreadable butter from the refrigerator to soften. Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Halve the baguettes.

In a large bowl, combine the beef, breadcrumbs, and half the Italian seasoning. Season with salt and pepper. Gently mix to combine. Shape the mixture into 16 tightly packed meatballs. Transfer to a large baking dish. Place on the upper oven rack and bake 14 to 16 minutes, or until browned and cooked through.* Remove from the oven. Carefully drain off and discard any excess oil. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the gnocchi; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced shallot, chopped garlic, spinach, and remaining Italian seasoning; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Add the tomatoes (carefully, as the liquid may splatter) and 1/2 cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

To the baking dish of baked meatballs, add the cooked gnocchi and sauce. Gently stir to combine. Evenly top with the cheese (tearing into small pieces before adding).

• Line a sheet pan with foil. Place the halved baguettes, cut side up, on the foil. Evenly spread the softened butter onto the cut sides of the baguettes. Place the garlic bread on the lower oven rack and toast 7 to 9 minutes, or until lightly browned. Remove from the oven. Place the casserole on the upper oven rack and bake 7 to 9 minutes, or until the cheese is melted. If desired, turn your oven to the broil function; broil the casserole 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn’t burn). Remove from the oven. Let stand at least 2 minutes before serving.

Meanwhile, halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the peppers. In a large bowl, combine the sliced radishes, chopped peppers, vinegar, and a drizzle of olive oil. Just before serving, add the arugula; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the baked casserole with the salad and garlic bread on the side. Enjoy!