One Pan Gnocchi and Meatballs
Gnocchi and Meatballs is a hearty, one pan dinner that’s perfect for busy weeknights. Soft, pillowy gnocchi simmers with juicy meatballs and a simple sauce for a meal that comes together in minutes!
Quick Snapshot:
- Total Time: About 30 minutes
- Equipment: Large skillet
- Best Tip: Don’t thaw the meatballs if using frozen ones
- Perfect For: Meal prep, dinner, or leftovers
This gnocchi and meatballs recipe solves the dinner-time struggle of needing something quick, satisfying, and kid-approved, without spending hours in the kitchen.
With simple ingredients like frozen meatballs, canned tomatoes, and a package of gnocchi, you can have this homemade meal on the table in just 30 minutes.
It’s the kind of dish that feels hearty and comforting, but doesn’t require complicated steps or hard-to-find ingredients. Just like this gnocchi carbonara, sheet pan sausage and gnocchi and skillet sausage gnocchi, this recipe is not only fast and easy, but flavorful, too.
Instead of using multiple pots and pans, everything cooks together in one pan for easy cleanup…and that’s a winner in my book!
The meatballs simmer in a flavorful tomato and garlic sauce, while the gnocchi cook right in the same skillet. A splash of cream and a sprinkle of Parmesan cheese brings everything together for a creamy texture and decadent taste.
Whether you’re cooking for a weeknight dinner, looking for a quick meal to impress guests, or just craving something cozy, meatballs and gnocchi checks all the boxes. It’s budget-friendly, versatile, and guaranteed to become a family-favorite.
And if you’re looking for more pasta dishes, this BBQ chicken pasta and turkey stragnoff are on a regular dinner rotation at my house! Want more quick meals? Check out this 30 minute dinner page for more ideas, including these chicken piccata meatballs!
Can I Use Homemade Meatballs Instead of Frozen?
Absolutely! Just be sure to cook them fully before adding to the sauce and then simmer as directed.
Do I Need to Boil the Gnocchi First?
Nope! The gnocchi cooks right in the sauce, which saves time and allows it to soak up more flavor. Just add it straight from the package to the skillet.
Can I Make This Dairy Free?
Yes! You can swap the heavy cream for coconut cream or unsweetened almond or oat milk. You can also use a plant-based parmesan substitute or leave out the cheese.
Ingredient Notes:
- Red onion: This adds a subtle sweetness and depth to the easy tomato sauce. You can substitute with a white or yellow onion if you prefer.
- Frozen meatballs: Store-bought frozen meatballs are a huge time-saver, and you don’t even need to defrost them. You can use beef, chicken, turkey, or even plant-based meatballs, depending on your tastes.
- Garlic: Either fresh or jarred minced garlic works well.
- Diced tomatoes: This creates the base of the tomato sauce.
- Potato gnocchi: Shelf-stable or refrigerated gnocchi works well for this recipe, and there’s no need to boil it separately since it cooks directly in the sauce.
- Sugar: Just a bit balances the acidity of the tomatoes.
- Salt and black pepper: Adds a hint of flavor.
- Parmesan cheese: It gives the sauce a savory, nutty flavor.
- Heavy whipping cream: Adds richness and makes the sauce velvety in texture.
How to Make Gnocchi with Meatballs and Tomato Sauce:
- Not only is this easy dinner recipe ready in no time, but it’s decadently delicious. Be sure to check out the recipe card towards the bottom of the page for a full list of ingredients and directions.
- Cook the onion and meatballs: Heat some olive oil in a large skillet and cook the onion and meatballs until softened. Stir in the garlic and cook for 1 minute.
- Make the sauce: Pour in the diced tomatoes, gnocchi, sugar, salt, and pepper. Simmer until slightly thickened.
- Pro tip: don’t skip the sugar, as it balances the acidity of the tomatoes and rounds out the flavor of the sauce.
- Stir: Add the Parmesan cheese and heavy cream and simmer for several minutes until the sauce becomes smooth. Top with fresh basil and a sprinkling of Parmesan cheese, if desired, and serve immediately.
Storage and Reheating:
- To store: Leftovers will last in an airtight container in the refrigerator for up to 3 days.
- To freeze: While I don’t recommend freezing because the texture of the gnocchi may change, you can freeze this recipe in a freezer-safe container or bag for up to 2 months.
- To reheat: Warm on the stove-top over medium-low heat, adding a splash of milk or cream to loosen the sauce, if needed. You can also microwave until warmed through.
Can I Make this Ahead of Time?
Italian gnocchi and meatballs are best served fresh, but you can cook the sauce and meatballs in advance and then stir in the gnocchi and cream just before serving.
Serving Suggestions:
I love to pair this hearty dish with a fresh green salad, or serve it with this air fryer garlic bread, or this oven baked garlic bread or cheddar rosemary biscuits.
You can also serve this with some roasted broccoli or roasted asparagus.
Variations:
- Make it a baked version: Transfer everything to a baking dish (or use an oven-proof skillet) once almost ready to serve, top with shredded mozzarella cheese, and bake at 375℉ for 15-20 minutes until bubbly and golden.
- Spicy: Stir in some red pepper flakes or a dash of hot sauce for a little heat.
- Cheesier: Add some ricotta or shredded mozzarella cheese to the sauce for extra flavor.
- Different meat: Swap the beef meatballs for turkey, chicken, or pork meatballs.
- Add some herbs: Stir in some fresh basil, oregano, or parsley just before serving.
Tips and Tricks:
- Don’t thaw the meatballs: The frozen meatballs will go straight into the pan.
- Simmer gently: Keep the sauce at a low simmer so the gnocchi cooks through without breaking apart.
- Taste before serving: Adjust the salt and pepper, if needed, before serving.
- Add extra cheese: Sprinkle some freshly grated Parmesan cheese on top just before serving.
More One Pan Dinners You’ll Love:
- French Onion Pasta
- Cast Iron Skillet Pork Chops
- Chicken Fajita Pasta
- Parmesan Lemon Chicken
- Honey Garlic Chicken Stir Fry
- One Pan Pizza Pasta
Gnocchi and Meatballs
Ingredients
- 1 small red onion, finely chopped
- 18-20 small cooked frozen meatballs, store-bought or homemade (does not need to be thawed)
- 2 garlic cloves, minced (or 2 teaspoons minced garlic)
- 1 (28 ounce) can diced tomatoes with juice
- 1 (16 ounce) package potato gnocchi (see note below)
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese (plus more for garnish)
- ½ cup heavy whipping cream
- Fresh basil leaves for garnish (if desired)
Method
- Heat a large skillet over medium heat and add a drizzle of olive oil once hot. Add the diced onion and meatballs and cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for 1 minute.
- Pour in the diced tomatoes with the juice, gnocchi, sugar, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and simmer for 6-10 minutes, stirring occasionally, or until slightly thickened.
- Stir in Parmesan cheese and heavy cream. Simmer for another 3-4 minutes, or until the sauce becomes smooth and velvety.
- Sprinkle with fresh basil and top with additional Parmesan cheese, if desired. Serve immediately.
Notes
- The gnocchi will be cooked in the sauce mixture, so you do not need to boil these beforehand.
- To store: Leftovers will keep in an airtight container in the refrigerator for up to 3 days.
- To freeze: While I don’t recommend freezing because the texture of the gnocchi may change, you can freeze this recipe in a freezer-safe container or bag for up to 2 months.
- To reheat: Warm on the stove-top over medium-low heat, adding a splash of milk or cream to loosen the sauce, if needed. You can also microwave until warmed through.
- I like to serve this with these cheddar rosemary biscuits or air fryer garlic bread.
- See my tips and tricks for making this Gnocchi and Meatballs above the recipe box.
