Cheesy Pork Meatball & Gnocchi Bake

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.

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. 

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.

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. 

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.