Dairy-Free Skillet Gnocchi with Baked Meatballs and Fresh Herbs

1.Preheat your oven to 200°C (400°F). Lightly grease a large, oven-safe skillet (about 10-12 inches).

2.Prepare the meatballs: In a small bowl, toss the frozen meatballs with 1 tablespoon of olive oil, dried oregano, and garlic powder. Spread them in a single layer in the prepared skillet.

3.Bake the meatballs for 15 minutes until they are heated through and lightly browned on the edges. Remove the skillet from the oven and set aside.

4.While the meatballs bake, prepare the sauce base: Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the finely diced celery and sauté for 5-7 minutes until softened and translucent, acting as the aromatic base.

5.Add the minced garlic to the celery and cook for 1 minute until fragrant. Pour in the crushed tomatoes, vegetable broth, dried basil, dried thyme, salt, and pepper. Stir well and bring the sauce to a gentle simmer.

6.Gently stir the uncooked gnocchi directly into the simmering sauce in the saucepan. Cook for 2 minutes, allowing the gnocchi to absorb some liquid.

7.Carefully transfer the sauce and gnocchi mixture back into the oven-safe skillet, distributing it evenly around the partially baked meatballs.

8.Return the skillet to the oven and bake for an additional 15-20 minutes, or until the gnocchi are tender and slightly puffed, and the sauce has thickened slightly.

9.Remove the skillet from the oven. Sprinkle generously with fresh chopped parsley and torn basil leaves before serving directly from the skillet.