Gnocchi are heavenly little pasta pillows tossed with red sauce and herbs. You can find them in the freezer case and they cook up from frozen to tender and hot in about 5 minutes. They’re a great side to the big meatloaf meatballs in the To Go case. There you have it, easy and quick as can be; pasta and (one giant) meatball.
Glazed Mini Meatloaf with Gnocchi alla Sorrentina
Start to finish: 10 minutes
Hands on time: 10 minutes
1 tablespoon olive oil
2 bags Heinen’s frozen Gnocchi
4 Glazed Meatloaves from the To Go case, cut in half for lighter appetites
1/4 cup grated Parmesan cheese
Heat a large skillet over medium-high heat and add the olive oil. When the oil is hot add the frozen gnocchi and stir occasionally as the sauce melts. Reduce the heat after a minute and watch it closely as it can scorch. It will take about 7 minutes to become hot and ready to eat.
Warm the meatloaf in the microwave for 2 minutes. Check and see if they are hot enough and if not, heat for another 30 seconds. Cutting them in half helps them to heat more quickly.
Divide the gnocchi among four plates and top with the meatloaf balls and a sprinkle of cheese. Serve immediately.
Click here to print this page | Recipe courtesy of Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sinkful of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.