One-Pan Cherry Tomato Gnocchi with Turkey Meatballs
Easiest ways to get balls in your mouth fast.
Ingredients:
For the Gnocchi:
1 1/2 pounds cherry tomatoes
1 pound uncooked gnocchi
1/3 cup chopped fresh basil
3 tablespoons olive oil, plus more for drizzling
2 tablespoons balsamic vinegar
1 tablespoon honey
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper
6 garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper
For the Meatballs:
1 pound ground turkey
1/2 cup plain breadcrumbs
1/3 cup chopped fresh basil
1 1/2 teaspoons kosher salt
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
2 garlic cloves, finely grated
1 large egg
Directions:
Preheat the oven to 450°F. In a 9 by 13-inch baking dish, combine all the gnocchi ingredients and toss to combine.
In a large bowl, combine all the meatball ingredients and stir until well incorporated. Scoop 2 tablespoon-sized meatballs, rolling with wet hands to smooth, and nestle into the gnocchi mixture. Drizzle with another 2 to 3 tablespoons olive oil.
Bake for 25 to 30 minutes, until the gnocchi is al dente and the meatballs have cooked through. For more color, broil for 2 to 3 minutes, if desired. Gently stir to combine, then serve.