Ingredients
2
tablespoons butter
1
package (16 oz) potato gnocchi
1/2
cup chopped onion
32
(1-inch) frozen beef meatballs, thawed (from 22-oz bag)
1
cup Progresso™ beef flavored broth (from 32-oz container)
1
can (14.5 oz) Muir Glen™ organic diced fire roasted tomatoes, drained
1
cup shredded sharp Cheddar cheese (4 oz)
3/4
cup coarsely chopped cooked bacon
2
tablespoons sliced green onions
2
tablespoons chopped dill pickles
Preparation
In 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Add gnocchi; cook 4 to 6 minutes, stirring occasionally, until lightly browned. Transfer gnocchi to plate; set aside.
Reduce heat to medium; melt remaining 1 tablespoon butter in skillet. Add onion and meatballs; cook 4 to 6 minutes, stirring occasionally, until onions are tender and meatballs are heated through. Add broth, tomatoes and gnocchi to skillet; heat to boiling. Cover; reduce heat to medium-low. Simmer 3 to 5 minutes or until gnocchi is tender; turn off heat.
Top gnocchi and meatballs with shredded cheese. Cover, and let stand 5 minutes. Just before serving, top with bacon, green onions and pickles.
