Gnocchi and Meatballs | Esther Blum | Education to Empowerment

Gnocchi and Meatballs

Education to Empowerment with Esther Blum, Integrative Dietitian and High Performance Coach

Gnocchi and Meatballs (serves 3-4)


  • 1 pound ground buffalo or turkey
  • 1 teaspoon each of onion and garlic powder
  • 1 tablespoon parsley flakes
  • 2 tablespoons potato starch


Trader Joe’s cauliflower gnocchi (in the freezer section)


  • 32-ounce jar of Rao’s marinara sauce
  • 1 onion
  • 1 tablespoon olive oil


  • Preheat over to 400F.
  • Layer a baking rack inside a large baking sheet.
  • Combine ingredients in a medium bowl and mix well.
  • Shape into 1″ meatballs and place on a parchment-lined baking sheet; Bake for 12 minutes.

Meanwhile, add the olive oil to a large skillet and heat for 1 minute on low-medium heat. 

  • Dice the onion and gently caramelize as the meatballs are baking.
  • Add the tomato sauce and then add the meatballs once they are done baking in the oven.

In another large skillet, add the contents of the cauliflower gnocchi and 1/2 cup water.

  • Cover and steam for 3-5 minutes until tender, stirring every minute or two
  • Top with meatballs and sauce and serve.

You can pair the meal with roasted or steamed broccoli.

Live gorgeously,

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