Serves 1
Directions
- 1Heat the oven to 400°F and spray a 9x13 dish.
- 2Dump in the gnocchi straight from the package, no boiling.
- 3Add the meatballs and sprinkle on all the seasonings.
- 4Pour the soup over everything and add the Parmesan.
- 5Tear the cream cheese into chunks and tuck them around the pan.
- 6Cover tightly with foil, bake 25 minutes.
- 7Pull the foil and stir until the cream cheese melts into the sauce.
- 8Stir in the spinach, top with the mozzarella.
- 9Bake uncovered 12 to 15 minutes until golden in spots.
Ingredients
- 2 package shelf-stable gnocchi
- 2 bag fully cooked chicken meatballs, cut in half
- 2 1/2 cup butternut squash soup
- 1 block cream cheese
- 1/4 cup grated parmesan
- 1 tsp garlic powder
- 1/2 tsp italian seasoning
- 1/2 tsp rubbed sage
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 handful baby spinach
- 3/4 cup shredded mozzarella
- 1 squeeze lemon (optional)
Equipment
9x13 baking dishfoil
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