Gnocchi-Stuffed Meatballs


  • 16 pieces fresh gnocchi (about 4 oz.)
  • 1 egg, lightly beaten
  • Dash Worcestershire sauce
  • 1/4 cup bread crumbs
  • 1 clove garlic, minced
  • 1 tsp. Italian herb mixture
  • 1/4 tsp. each salt and pepper
  • 1 lb. extra-lean ground beef
  • 16 small cubes (1/2-inch) mozzarella cheese
  • 1 cup sodium-reduced marinara sauce

How to Make It

These gnocchi-stuffed meatballs have a tender pillow of gnocchi and a cheese nugget inside to create the ultimate family-friendly appetizer.

  1. Preheat oven to 400°F. Boil gnocchi according to package directions.
  2. Spread in single layer on baking sheet; let cool.
  3. Whisk together egg, 1 tbsp water, Worcestershire sauce, bread crumbs, garlic, herb mixture, salt and pepper. Crumble in ground beef; mix together until well combined. Form into 16 meatballs.
  4. Make indentation in each meatball. Insert one gnocchi and one cube of mozzarella; reform meatball around gnocchi and cheese.
  5. Bake on foil-lined baking sheet for about 15 minutes or until golden, cooked through and cheese is melted.
    In saucepan, warm marinara sauce over medium heat. Serve meatballs with sauce for dipping.

• Add 1 tbsp. chopped fresh parsley to meatball mixture if desired.
• Serve meatballs on festive toothpicks as party appetizers.

Makes 8 servings (2 meatballs per serving). Per serving: 200 calories, 9 g fat, 4.5 g saturated fat, 70 mg cholesterol, 330 mg sodium, 10 g carbohydrate, 1 g fiber, 2 g sugars, 19 g protein

A Pasta Fits original recipe.

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