Gnocchi and meatball Bake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 177.4
  • Total Fat: 4.6 g
  • Cholesterol: 10.0 mg
  • Sodium: 444.1 mg
  • Total Carbs: 27.1 g
  • Dietary Fiber: 2.6 g
  • Protein: 7.3 g

View full nutritional breakdown of Gnocchi and meatball Bake calories by ingredient


Introduction

An adaptation of Diabetic Living recipe, Winter 2012, based on ingredients on hand An adaptation of Diabetic Living recipe, Winter 2012, based on ingredients on hand
Number of Servings: 8

Ingredients

    ! 16 oz. package shelf-stable potato gnocchi
    1-1/2 cups light pasta sauce
    24 Casi Di Bertacchi meatballs
    2 tsp. olive oil
    1 cup sliced mushrooms
    1 cup frozen green and yellow zucchini
    1/2 medium onion sliced thinly
    1 medium red sweet papper, cut into bite-size strips
    1/2 cup shredded part-skim mozzarella

Directions

Prepare gnocchi according to package directions. Drain and place in a bowl. Stir in pasta sauce.

In a large skillet heat 2 teaspoons olive ol over medium heat. Add mushrooms, sweet pepper, zucchini, and onions. Cook about 7 minutes or until tender. Add vegetables to bowl with gnocchi.

Heat meatballs in microwave until heated through. Add to bowl with gnocchi. Stir gently to combine.

Pour mixture into a 2-qt rectangular casserole. (I used a 9-in x 9-in pan.) Cover with foil. Bake 20 minutes. Sprinkle cheese on top. Bake uncovered 10 minutes more or until cheese is melted and golden brown.


Serving Size: makes 8 3/4 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user S3XYDIVASMOM.