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Baby Meatball and Gnocchi Casserole

Serves: 4

When you make gnocchi and meatballs in bulk and have them in the freezer it is very easy to whip up meals like this one. This casserole is very tasty and must serve with slices of bread to scoop up the extra sauce.


1 tbsp oil

¼ cup finely chopped shallots

2 cups baby meatballs

1 680 ml jar tomato passata

1 tsp red pepper flakes

1 tsp dried basil

½ tsp dried rosemary

½ tsp dried thyme

1 tsp Lowry’s Garlic Salt or salt and pepper to taste

6 cups Gnocchi

Pot of salted water and 1 tbsp oil

½ cup grated parmesan

200 grams fresh mozzarella -sliced

Finely chopped parsley


  1. Heat oil in skillet that is oven proof and shallots and sauté until soft

  2. Add baby meatballs and sauté until cooked

  3. Pour in tomato passata and stir in pepper flakes, basil, rosemary, thyme, and garlic salt

  4. Lower sauce to simmer and make gnocchi

  5. Using a large pot bring salted water to fast boil and add frozen or fresh gnocchi

  6. Preheat oven to 400° F

  7. Once the gnocchi float to the surface give them a minute or two more to cook

  8. Using a slotted scooper scoop the gnocchi into the skillet

  9. Carefully mix the gnocchi in the sauce

  10. Sprinkle ¾ of the grated parmesan on top of gnocchi

  11. Place mozzarella slices on top of gnocchi

  12. Sprinkle parsley on top of mozzarella

  13. Bake for 15 minutes

  14. Take out of oven and let sit for five minutes before serving

  15. Serve and sprinkle with parmesan and a couple of slices of bread


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