Cheesy Pork Meatball & Gnocchi Bake with Arugula Salad
Meal Prep

Cheesy Pork Meatball & Gnocchi Bake

with Arugula Salad

40 MIN
4 Servings
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From the Test Kitchen

Save time during the week with this Meal Prep dish, perfect for making ahead! This crowd-pleasing, comforting meal combines tender gnocchi, Italian-seasoned pork meatballs, spinach, and a Calabrian chile-tomato sauce—all baked under a layer of melty mozzarella cheese.
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  • Nutrition
    PER SERVING
  • Calories
    880 Cals (est.)
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fresh
ingredients
Cheesy Pork Meatball & Gnocchi Bake with Arugula Salad
Title
  • 18 oz Ground Pork
  • 17.6 oz Gnocchi
  • ¼ cup Grated Parmesan Cheese
  • ½ lb Fresh Mozzarella Cheese
  • 1½ tsps Calabrian Chile Paste
  • 1 14.5-Oz Can Crushed Tomatoes
  • 1 Shallot
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • ½ cup Panko Breadcrumbs
  • 4 oz Arugula
  • 2 Tbsps Balsamic Vinegar
  • 1.4 oz Grana Padano Cheese
  • 1 oz Pickled Peppadew Peppers
  • 5 oz Baby Spinach
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Arrange an oven rack in the upper third of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel and thinly slice the shallot. Roughly chop the peppers.

Form & bake the meatballs
2 Form & bake the meatballs

In a bowl, combine the pork, 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. Bake 14 to 16 minutes, or until browned and cooked through.* Leaving the oven on, remove from the oven. Carefully drain off and discard any excess oil.

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

Cook the gnocchi & make the sauce
3 Cook the gnocchi & make the sauce

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, 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), 1/2 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Taste then season with salt and pepper if desired.

Assemble the casserole
4 Assemble the casserole

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

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

Finish & serve your dish
5 Finish & serve your dish

Bake the casserole 7 to 9 minutes, or until the cheese is melted. If desired, turn your oven to the broil function and broil 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, in a bowl, combine the arugula, chopped peppers, Grana Padano (crumbling before adding), vinegar, and 2 tablespoons of olive oil. Season with salt and pepper. Toss to combine. Serve the baked casserole with the salad on the side. Garnish with the parmesan. Enjoy!

REHEATING INSTRUCTIONS: If you saved the dish for later, preheat the oven to 450°F. Finish and serve as directed, but bake the casserole 20 to 22 minutes.

Tips from Home Chefs

See Plans

Cheesy Pork Meatball & Gnocchi Bake

Prepare the ingredients
1 Prepare the ingredients

Arrange an oven rack in the upper third of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel and thinly slice the shallot. Roughly chop the peppers.

2 Form & bake the meatballs

In a bowl, combine the pork, 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. Bake 14 to 16 minutes, or until browned and cooked through.* Leaving the oven on, remove from the oven. Carefully drain off and discard any excess oil.

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

Form & bake the meatballs
Cook the gnocchi & make the sauce
3 Cook the gnocchi & make the sauce

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, 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), 1/2 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Taste then season with salt and pepper if desired.

4 Assemble the casserole

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

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

Assemble the casserole
Finish & serve your dish
5 Finish & serve your dish

Bake the casserole 7 to 9 minutes, or until the cheese is melted. If desired, turn your oven to the broil function and broil 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, in a bowl, combine the arugula, chopped peppers, Grana Padano (crumbling before adding), vinegar, and 2 tablespoons of olive oil. Season with salt and pepper. Toss to combine. Serve the baked casserole with the salad on the side. Garnish with the parmesan. Enjoy!

REHEATING INSTRUCTIONS: If you saved the dish for later, preheat the oven to 450°F. Finish and serve as directed, but bake the casserole 20 to 22 minutes.

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