The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pork Meatball Gnocchi Bake with Roast Mediterranean Veg & Sundried Tomato Sauce
This warming Gnocchi bake is packed with comforting ingredients: juicy free-range British pork meatballs, fragrant garlic. We toss the lot with silky tomato sauce and top with creamy mozzarella, to make it even extra comforting. Serve with vibrant broccoli on the side, for a pop of green.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Family-friendly
Serving size
Ingredients
- 600g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 125g mozzarella (Milk)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 400g passata (tomatoes, salt, citric acid)
- 2 garlic clove
- 1 head of broccoli
- 500g free-range pork mince
- 2 pepper
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 onion
Nutritional Information
Calories: 715
Protein: 39g
Carbs: 69g
Fat: 32g
Pork Meatball Gnocchi Bake with Roast Mediterranean Veg & Sundried Tomato Sauce
This warming Gnocchi bake is packed with comforting ingredients: juicy free-range British pork meatballs, fragrant garlic. We toss the lot with silky tomato sauce and top with creamy mozzarella, to make it even extra comforting. Serve with vibrant broccoli on the side, for a pop of green.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a large ovenproof dish, a large bowl, a measuring jug & a sieve
Get started
- In the large bowl, combine the pork with half the sundried tomato paste. Season with salt and pepper. Mix and form into 16 meatballs
- Dice the peppers into 2cm chunks. Cut each onion into 8 wedges. Cut the broccoli into florets. Finely chop or crush the garlic
Oven time
- Add the meatballs, pepper and onion to the ovenproof dish, toss with 1 tsp oil and season with salt and pepper
- Add the gnocchi to one side of the lined baking tray and the broccoli to the other side. Toss in 1 tsp oil and season with salt and pepper
- Add the ovenproof dish and tray to the oven and roast for 21 mins, until the meatballs are cooked through and the veg is soft and golden
Make the sauce
- Meanwhile, in the jug, combine 100ml hot water with the passata, stock powder, garlic, remaining sundried tomato paste and the paprika & oregano blend (feel free to leave out for the kids)
- After 21 mins, stir the cooked gnocchi into the ovenproof dish. Pour the sauce into the dish and mix to combine
- Tear over the mozzerella and return to the oven for 10-15 mins, until the sauce is thick and bubbling
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Serve the meatball gnocchi bake into bowls, with the broccoli alongside
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