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Home » Main Courses » Soups & Stews » Stove-Top Meatballs and Gnocchi

Stove-Top Meatballs and Gnocchi

Feb 28, 2024 · by Valentina · 18 Comments

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In just an hour, on the stove-top, in one pan, you can be serving this super cozy meal. Delicious turkey meatballs and gnocchi cook together in a scrumptious tomato sauce. Add a rustic bread and call it a day!

Turkey meatballs and gnocchi in a large skillet with basil leaves.

I'm all about cozy meals that cook all day and fill my house with delicious aromas. However . . .

When life is busy and I still want a comforting stew-like dish, I make a recipe like this one. It tastes like it has cooked all day and my house smells amazing -- but, it comes together in only an hour.

Similar to a turkey meatball stew, and loaded with delicious spices and red wine, I can almost guarantee you're going to absolutely love this!

The Ingredients

Ingredients for turkey meatballs and gnocchi including egg, garlic, raw ground turkey, gnocchi, red onion, spices, tomato sauce and basil.
  • ground turkey - I like to use about 85% lean. A 15% fat content helps keep the meatballs juicier. (Pasture-raised, if possible.)
  • paprika - Paprika is a spice made from dried, ground red peppers. It ranges from mild to hot -- unless otherwise stated, I use mild-smoked paprika in my recipes. You can use whatever intensity you like. I love smoked paprika because it adds a delicious smoky flavor to the other ingredients.
  • dried oregano, onion powder, garlic powder, dried thyme
  • extra virgin olive oil
  • red onion - Try to choose onions that are firm, heavy for their size and without bruises.
  • fresh garlic - Look for firm heads of garlic without any soft spots or green shoots, which are an indication it's old and likely bitter. Raw garlic cloves should be firm without any dark spots. (Pro tip: if there are green shoots in your garlic cloves, slice them in half, lengthwise, and remove the green root with the tip of a knife. The rest of the clove should still be good.)
  • tomato purée - Try to choose the best possible quality canned tomatoes. This is one of my favorites.
  • chicken stock - Preferably unsalted.
  • red wine - A drier red wine is best, like Cabernet, Merlot or Shiraz. And be sure you like it — the alcohol cooks off, not the flavor.
  • gnocchi - Gnocchi are Italian chewy, dumpling-like small mounds of cooked dough. They're typically made of a combination of wheat flour, mashed potato, egg, and salt. You can buy frozen, fresh or dry ready-made gnocchi in most grocery stores. I use frozen in this recipe.
  • fresh basil - Always choose fresh herbs that are a deep green, perky, and without dark spots.

Substitutions

  • Ground turkey. You can swap the turkey for ground chicken or ground beef.
  • Red onion. I like the red onion in this recipe because it's a bit sweet, but yellow onions are great, too.
  • Tomato purée. The tomato purée can be substituted with crushed tomatoes. You can also use about 2 ½ cups of chopped fresh tomatoes that are cooked a bit and then and blended.
  • Chicken stock. Turkey or vegetable stock will both also work well. (Turkey stock isn't usually as readily available.)
  • Red wine. To substitute the red wine, you can use a 1 to 1 blend of red wine vinegar and water. (In this case 2 tablespoons of each.) You can also omit the wine and make up the difference with more of the stock.
  • Gnocchi. My stove-top meatballs are also delicious with pasta or rice. If you choose to use either one, they should be cooked first. (You'll want to have about 3 cups cooked rice or pasta.)

Variations

  • Gluten-free version. Good news, while it might not seem like it, you can make this entire meal gluten-free. My turkey meatballs are made without breadcrumbs and you can find really good gluten-free gnocchi. They're typically available at Trader Joe's, Whole Foods, and sometimes in larger mainstream grocery stores. There is a cauliflower version that's gluten-free, and one that's closer to the traditional potato gnocchi, which is the one I use. (The gluten-free gnocchi are generally priced much lower in stores than online.)
  • Additions. The gnocchi and meatballs are lovely with added vegetables, like spinach, peas, carrots or broccoli.
Close up of turkey meatballs and gnocchi in a large skillet with basil leaves.

Recipe Tips

  • I make meatballs that are approx. 3 tablespoons each. You can make them as large or as small as you'd like, keeping in mind cooking times will vary depending on size.
  • The turkey meatballs in this recipe are on the sticky side, which is why it's best to scoop them directly into the sauce in the pan.
  • The gnocchi gets cooked in the tomato sauce. The cooking times might vary slightly, depending on whether you use fresh, frozen or dry gnocchi-- in most cases it'll just take a few minutes, but read the package instructions to see what the manufacturer says.
  • If your bunch of basil has small leaves, you don't need to chop it into smaller pieces.

What to Serve With it

Since this is a one pan meal, I instinctively want to say "nothing" -- however, I love it with bread to sop up any sauce remaining in your plate. Herbed Garlic Bread, No-Knead Asiago Bread and Glute-Free Cauliflower Bread are all delicious options.

And of course you can always add a beautiful side salad for good measure. 😉

Making it Ahead

  • The meatballs are at their juciest as soon as the dish is ready, but it's truly delicious the next day, too!
  • Cool it to room temperature before storing it in an airtight container in the refrigerator.
  • Gnocchi and meatballs can also be kept in an airtight container in the freezer up to a couple of months. Defrost it the night before you want to use it in the refrigerator, and heat it on the stove.

How to Make it

- Combine the ground turkey with the egg, paprika, oregano, garlic powder, onion powder, 1 of the dried thyme, salt and a pinch or two of pepper. Mix only until combined and set aside.


- Coat the bottom of an approx. 14-inch (or larger) nonstick skillet with olive oil and place it over medium-low heat. Add the onions and garlic and cook until the onions are soft and beginning to caramelize, about 7 minutes. Add the remaining 1½ teaspoons of dried thyme and stir to blend.


- Add the tomato purée, chicken stock and red wine to the pan and bring to a boil. Turn the heat to low and let it simmer for about 5 minutes.



Large skillet with raw diced red onion and minced raw garlic.
Tomato sauce in a large skillet with a wooden spoon.

- Keeping the heat low, use an approx. 2-tablespoon cookie/ice cream scoop to scoop the turkey mixture into approximately 2 dozen meatballs, gently adding them to the pan as you go. Spoon a bit of the sauce over each one, cover the pan until they are about halfway cooked, about 6 minutes. 



Raw turkey meatballs in a large skillet with tomato sauce under them.
Raw turkey meatballs in a large skillet with tomato sauce on top of them.

- Flip each one over, add the gnocchi and basil leaves and very gently mix them into the sauce between the meatballs. Cover and continue to simmer until the gnocchi is hot, and the meatballs are cooked through, approx. another 8 minutes or so.



Cooked turkey meatballs in tomato sauce in a large skillet.
Close up of turkey meatballs and gnocchi in a large skillet with basil leaves.

- Serve!



More Scrumptious One-Pan Dinner Recipes

  • Apricot Chicken with Olives
  • Cuban Chicken Fricassee with Alcaparrado
  • Salmon Bites with Broccoli and Potatoes
  • Creamy Coconut Shrimp and Gnocchi
Brown-rimmed ceramic bowl with meatballs and gnocchi with fresh basil leaves.

I hope you love this Stove-Top Meatball and Gnocchi dinner as much as my family and I do.

Turkey meatballs and gnocchi in a large skillet with basil leaves.

Stove-Top Meatballs and Gnocchi Recipe

Valentina K. Wein
In just an hour, on the stove-top, in one pan, you can be serving this super cozy meal. Delicious turkey meatballs and tender gnocchi cook together in a scrumptious tomato sauce. Add a rustic bread and call it a day!
5 from 6 votes
Print
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Dinner
Cuisine American
Servings 5 to 6
Calories 407 kcal

Equipment

  • 14-inch nonstick skillet
  • cookie/ice cream scoop (to shape meatballs)

Ingredients
 
 

For the Meatballs

  • 2 pounds ground turkey
  • 1 large egg, lightly blended
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2½ teaspoons dried thyme, divided
  • 1½ teaspoons salt
  • freshly ground black pepper

For the Sauce

  • olive oil for the pan
  • 1½ cups diced red onion
  • 1 tablespoon finely chopped garlic
  • 1 (15-ounce) can tomato purée
  • ½ cup chicken stock
  • ¼ cup dry red wine (like Merlot, Shiraz, Cabernet)
  • 1 pound gnocchi (fresh or frozen and thawed)
  • 1 cup packed basil leaves, washed and dried, roughly chopped if leaves are large

Instructions
 

For the Meatballs

  • Combine the ground turkey with the egg, paprika, oregano, garlic powder, onion powder, 1 teaspoon of the dried thyme, salt and a pinch or two of pepper. Mix only until combined and set aside.

For the Sauce

  • Coat the bottom of an approx. 14-inch nonstick skillet with olive oil and place it over medium-low heat. Add the onions and garlic and cook until the onions are soft and beginning to caramelize, about 7 minutes. Add the remaining 1½ teaspoons of dried thyme and stir to blend.
  • Add the tomato purée, chicken stock and red wine to the pan and bring to a boil. Turn the heat to low and let it simmer for about 5 minutes. Season to taste with salt and pepper.

Assemble and Finish

  • Keeping the heat low, use an approx. 2-tablespoon cookie/ice cream scoop to scoop the turkey mixture into approximately 2 dozen meatballs, gently adding them to the sauce in the pan as you go. Spoon a bit of the sauce over each one, cover the pan until they are about halfway cooked, about 6 minutes.
  • Then flip each one over, add the gnocchi and basil leaves and very gently mix them into the sauce between the meatballs. Cover and continue to simmer until the gnocchi is hot, and the meatballs are cooked through, approx. another 8 minutes or so.
  • Serve!

NOTES

Nutritional information is only an estimate.

NUTRITION

Calories: 407kcal | Carbohydrates: 39g | Protein: 49g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 137mg | Sodium: 1124mg | Potassium: 693mg | Fiber: 4g | Sugar: 2g | Vitamin A: 774IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 6mg
Keywords comfort food recipes for winter, best meatball recipes
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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Reader Interactions

Comments

  1. Mimi Rippee

    February 29, 2024 at 4:40 pm

    This is really lovely! And I love that you can buy gnocchi!

    Reply
    • Valentina

      March 04, 2024 at 8:22 am

      Thanks, Mimi! 🙂 ~Valentina

      Reply
  2. Eha Carr

    February 29, 2024 at 4:45 pm

    5 stars
    This truly is easy-peasy for busy week lunches - since my work in the library is about 4 metres from private life and kitchen - how fab to have this simple dish simmering ere I take a little break! Turkey or chicken for me!

    Reply
    • Valentina

      March 04, 2024 at 8:24 am

      Hi Eha! I So great you have a kitchen to use while at work. I hope you love this and thank you. 🙂 ~Valentina

      Reply
  3. Susan Kast

    February 29, 2024 at 8:43 pm

    5 stars
    We loved this recipe. I would recommend a deep 12-inch pan though. That way you can add another half recipe of the sauce for the leftovers. Gluten-free gnocchi seems to soak up more of the sauce that you need for leftovers. I used 16 oz. of my oven-dehydrated garden tomatoes instead of the tomato puree. It was delicious. I meant to add cut-up asparagus to the last cook of the dish but forgot to do it. It was served as a side instead. Broccoli would be a good side as well.

    Thank you for sharing this. This was my first time on your website, but will not be my last. - Sue

    Reply
    • Valentina

      March 02, 2024 at 8:47 pm

      Hi Susan, Thanks so much for taking the time to write in, and for trying my recipe. 🙂 Great tip on the deeper pan - thank you. I bet it was amazing with your garden tomatoes, and yes, I agree that broccoli would be great with it. Enjoy! Warmly, Valentina

      Reply
  4. Healthy World Cuisine

    March 03, 2024 at 5:37 pm

    5 stars
    Love this one pan easy dinner - packed with flavor. Heaty with the gnocchi and lightened up with the turkey meatballs. Must try during this change of seasons.

    Reply
    • Valentina

      March 04, 2024 at 8:26 am

      Thanks so much! Hope you love it. 🙂 ~Valentina

      Reply
  5. Jeff the Chef @ Make It Like a Man!

    March 04, 2024 at 6:50 am

    I've never had meatballs paired with gnocchi. What a great idea! I love that they're turkey meatballs.

    Reply
    • Valentina

      March 04, 2024 at 8:27 am

      Hope you try it, Jeff. Thanks so much! 🙂 ~Valentina

      Reply
  6. Marissa

    March 04, 2024 at 2:05 pm

    5 stars
    We have gnocchi in the freezer and I was just thinking about a good way to use it and then I spotted this beauty! Looks wonderful, Valentina! And it's great meal prep for weekday lunches with just the two of us. Thank you!

    Reply
    • Valentina

      March 06, 2024 at 8:04 pm

      Thank YOU, Marissa. Enjoy! 🙂 ~Valentina

      Reply
  7. 2pots2cook

    March 08, 2024 at 6:20 am

    5 stars
    With you all the way! Cauliflower gnocchi sound delicious, too!

    Reply
    • Valentina

      April 02, 2024 at 4:47 pm

      Thanks so much, Davorka! 🙂 ~Valentina

      Reply
  8. Dawn

    March 08, 2024 at 11:45 am

    5 stars
    It's so cold here today and snowing so much! This would be absolutely perfect tonight for a cozy night in while watching a movie. YUM!!

    Reply
    • Valentina

      April 02, 2024 at 4:48 pm

      Nothing better than a super cozy meal when it's super cold! Thanks, Dawn. 🙂 ~Valentina

      Reply
  9. sherry

    March 20, 2024 at 6:43 pm

    I love turkey meatballs; they're always so tender and moist.
    https://sherryspickings.blogspot.com/

    Reply
    • Valentina

      April 02, 2024 at 4:48 pm

      Enjoy, and thanks for visiting, Sherry. 🙂 ~Valentina

      Reply

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Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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