12ouncesfrozen vegetarian meatballsI use Gardein or Impossible
24ouncespasta sauce
8ouncesfresh mozzarella cheesesliced and torn into bite-sized pieces
12ouncesfrozen broccoli florets
salt & pepper to taste
other optional toppings: red pepper flakes, fresh basil, Parmesan
Instructions
Preheat the oven to 350F.
To a 9x9 or similarly sized pan, add the gnocchi, frozen meatballs, and pasta sauce. Stir so that the gnocchi is fully coated in sauce.
Top with half of the torn mozzarella. Top that with the frozen broccoli. Season the broccoli with salt & pepper, to taste. Add the remaining mozzarella on top.
Bake, uncovered, at 350F for 35-40 minutes. The baked gnocchi is ready when the meatballs are fully cooked and the cheese is melted.
For golden and bubbly cheese, turn the broiler on high for just 30 seconds to a minute. Keep an eye on the cheese to avoid burning it. Enjoy!
Notes
Gnocchi: I recommend using dry gnocchi. Frozen gnocchi will result in softer gnocchi because of the long bake time.
Nutrition facts are an estimation and will vary based on the ingredients used. If monitoring salt intake, use half of the mozzarella and use a lower-sodium protein option.
Leftovers are best within 3-4 days. Keep covered and refrigerated.