Cheesy Skillet Meatball Gnocchi

Well, it's happening. virtual school is starting tomorrow for my kids in what will be the continuation of the weirdest year ever. I think we're all a little nervous about how it'll pan out but I continue to be amazed at how resilient my kids can be, so here's to hoping it all goes smoothly!

No matter how tomorrow goes, I think we could all use a ridiculously easy, delicious one pan supper that will make you look like a rockstar while only taking less than 30 minutes to put together in our back pocket. Here's my "Cheesy Skillet Meatball Gnocchi" - little cauliflower potato dumplings from the freezer section are crisped in a skillet then topped with frozen meatballs, your favorite marinara sauce and loads of cheese. Bake until gooey and dig in! Literally couldn't be simpler.

I can guarantee you that this will disappear fast. If you are feeling extra fancy, throw a loaf of french bread or a green salad on the side!

Cheesy Skillet Meatball Gnocchi

1 Tablespoon vegetable oil

1 (10 ounce) package frozen cauliflower gnocchi

30 frozen fully cooked (1 inch) meatballs, thawed

1 cup jarred marinara sauce

8 ounces Frigo Fresh Mozzarella Cheese, sliced

¼ cup chopped fresh basil

2 Tablespoons Frigo Fresh Grated Parmesan Cheese

Preheat oven to 425 degrees.

Heat a large cast iron skillet over medium high heat. Once the pan is very hot, add the oil and spread the gnocchi out in an even layer and allow them to sit undisturbed for 3 minutes. Once the bottoms are browned and crisped, flip the gnocchi over and cook for 3 more minutes.

Once the gnocchi have crisped on both sides add the meatballs to the pan, nestling them in between the gnocchi. Spoon dollops of the sauce evenly around the pan and place in the oven and for 10 minutes.

Remove the pan from the oven and top with the mozzarella slices. Place back in the oven for 5 minutes, or until the cheese gets soft and melty. Sprinkle with the basil and Parmesan cheese and serve immediately.