There’s nothing better than coming home to a warm, comforting bowl of stew after a long day, especially when it comes together in just one pot. This One-Pot Turkey Meatball & Gnocchi Stew is my go-to when I’m craving something hearty but don’t want to spend hours in the kitchen. I first made it on a chilly weeknight when my fridge was nearly empty, and now it’s a family favorite. Tender turkey meatballs, pillowy gnocchi, and vibrant spinach simmered in a rich broth, it’s cozy, flavorful, and ready in under an hour. Plus, the cleanup is a breeze, which means more time to enjoy every bite.
Why You’ll Love This One‑Pot Turkey Meatball and Gnocchi Stew
This stew is a weeknight hero, here’s why:
- Quick & easy: From stovetop to table in 40 minutes (yes, really!). Perfect for those “I’m starving NOW” nights.
- One-pot wonder: Less dishes = more happiness. Everything cooks in a single pot, even the meatballs!
- Comfort in a bowl: Fluffy gnocchi, juicy turkey meatballs, and silky spinach swim in the coziest broth. It’s like a hug for your taste buds.
- Secretly wholesome: Packed with protein and veggies, but tastes indulgent. (Shh, no one needs to know.)
Ingredients for One‑Pot Turkey Meatball and Gnocchi Stew
Grab these simple ingredients; you probably have most of them already! I’ve broken everything down so you can prep like a pro. Trust me, fresh ingredients make all the difference here.
For the Meatballs
- 1 lb ground turkey – The lean but juicy star of the show. I like 93% lean for the best texture.
- ¼ cup breadcrumbs – Plain or Italian-style both work. Keep ’em dry so your meatballs hold together.
- 1 egg – The glue that binds everything. Crack it right into the mix!
- 1 tsp salt – Don’t skimp, this brings out all the flavors.
- ½ tsp black pepper – Freshly ground if you’ve got it for that extra little kick.
For the Stew
- 1 tbsp olive oil – For sautéing all that goodness. Extra virgin is my go-to.
- 1 onion, diced – Yellow or white, whatever’s in your pantry. Pro tip: Smaller dice = more even flavor.
- 2 cloves garlic, minced – Because what’s a stew without garlic? Fresh is best here.
- 4 cups chicken broth – Low-sodium lets you control the salt level. (But if you only have regular, just reduce the added salt.)
- 1 lb gnocchi – Shelf-stable or refrigerated, both work. No need to thaw if frozen!
- 2 cups spinach, chopped – Pack it in, it wilts down to almost nothing. Baby spinach works great, too.
- ½ cup parmesan cheese, grated – For that salty, umami finish. Freshly grated melts like a dream.
Equipment You’ll Need
Grab just two trusty kitchen tools for this one-pot wonder:
- Large pot – A 5-6 quart Dutch oven or heavy-bottomed pot works best for even cooking and preventing gnocchi from sticking.
- Mixing bowl – Any medium-sized bowl will do for combining those juicy turkey meatballs. (I sometimes just use the one I ate cereal from that morning, shhh!)
How to Make One‑Pot Turkey Meatball and Gnocchi Stew
Alright, let’s get cooking! This stew comes together in a flash; just follow these simple steps for a pot of pure comfort. I promise, the hardest part is waiting for it to finish simmering (the aromas will drive you wild!).
Step 1: Prepare the Meatballs
First, let’s make those tender turkey meatballs. In your mixing bowl, combine the ground turkey, breadcrumbs, egg, salt, and pepper. Use your hands, yes, get in there!, to mix everything just until combined. Overmixing makes tough meatballs, so stop when you no longer see streaks of egg.
Now, roll the mixture into 1-inch balls (about the size of a walnut). Pro tip: Keep a little bowl of water nearby to wet your hands; it prevents sticking and gives you smoother meatballs. You should get about 20-24 little flavor bombs ready for browning.
Step 2: Brown the Meatballs
Heat the olive oil in your large pot over medium heat. When it shimmers, add the meatballs in a single layer; don’t crowd them, or they’ll steam instead of brown. Work in batches if needed. Let them cook undisturbed for about 2 minutes per side until golden brown (they’ll finish cooking later).
Transfer the browned meatballs to a plate. Don’t worry, they’re not done yet! Those crispy bits left in the pot? That’s flavor gold we’ll use next.
Step 3: Sauté Aromatics
In that same glorious pot (no need to wash it!), add the diced onion. Sauté for about 3 minutes until translucent, stirring occasionally. When the onions soften, add the minced garlic and cook for just 30 seconds, until fragrant but not browned. Your kitchen should smell incredible right about now!
Step 4: Simmer the Stew
Pour in the chicken broth and scrape up any browned bits from the bottom; that’s where the magic is! Bring the broth to a lively boil, then stir in the gnocchi. Cook for about 3 minutes, stirring occasionally, until the gnocchi float to the surface like little fluffy clouds. This means they’re perfectly cooked, al dente with a slight chew.
Step 5: Combine and Finish
Time for the grand reunion! Gently return the meatballs to the pot along with any accumulated juices. Stir in the chopped spinach; it’ll wilt almost instantly in the hot broth. Remove the pot from the heat and sprinkle with that glorious Parmesan cheese. The residual heat will melt it into creamy perfection.
Give it one final stir, then ladle into bowls. Serve immediately while it’s piping hot; the gnocchi are at their pillowy best right now. Watch as everyone goes quiet except for the happy slurping sounds!
Tips for the Best One‑Pot Turkey Meatball and Gnocchi Stew
After making this stew more times than I can count (my family begs for it weekly!), I’ve picked up some game-changing tricks. These are the little things that take it from good to “lick-the-bowl-clean” amazing:
- Brown in batches: Resist the urge to cram all your meatballs in at once! Crowding the pan steams them instead of giving you that beautiful golden crust. I do 8-10 at a time; it’s worth the extra 2 minutes.
- Use your hands for mixing: A fork just doesn’t cut it for meatballs. Dig in with clean hands, you’ll feel when the mixture is perfectly combined (no streaks of egg!), and you’ll avoid overmixing which makes them tough.
- Fresh gnocchi is magic: While shelf-stable works in a pinch, refrigerated gnocchi has the best pillowy texture. If using frozen, no need to thaw; just add 1-2 extra minutes to the cooking time.
- Undercook the spinach slightly: It keeps cooking off the heat, so I add it right before serving. That way, you get vibrant green leaves with just the right amount of wilt, no sad, mushy greens!
One last secret? Letting the stew sit for 5 minutes off the heat before serving thickens the broth slightly and lets all the flavors cozy up together. Try it, you’ll taste the difference!
Ingredient Substitutions & Variations
This stew is super flexible, make it your own with these easy swaps:
- Meat swap: Ground chicken or even lean beef works great instead of turkey. (I’ve used Italian sausage for a bolder flavor when I’m feeling fancy!)
- Greens galore: Swap spinach for kale, Swiss chard, or even frozen peas; just adjust cooking time accordingly.
- Broth boost: Vegetable broth keeps it vegetarian, while beef broth adds richness. For extra depth, stir in a spoonful of tomato paste with the onions.
The beauty? It’s hard to mess up, just taste as you go!
Storing and Reheating One‑Pot Turkey Meatball and Gnocchi Stew
Okay, confession time, I rarely have leftovers of this stew because my family devours it. But when we do, here’s how to keep it tasting fresh:
Fridge storage: Let the stew cool completely (about 30 minutes), then transfer it to an airtight container. It’ll stay delicious for up to 3 days, though the gnocchi might soak up some broth as it sits. No worries, though, that just means more flavor packed into every bite!
Reheating magic: For best results, gently warm it on the stovetop over medium-low heat with a splash of broth or water to loosen things up. Stir occasionally until heated through, about 5 minutes. Pro tip: Don’t let it boil vigorously, or those precious gnocchi might turn mushy. (Been there, cried over that.)
Important note: The gnocchi’s texture changes after refrigeration; they’ll be softer but still tasty. If you’re a texture stickler like me, you can make fresh gnocchi when reheating and just stir them into the leftover stew broth with the meatballs. Problem solved!
Nutritional Information
I always say food should be enjoyed first and analyzed second, but if you’re curious, this stew is packed with protein from the turkey and nutrients from all those veggies. Just a heads up: Nutritional values are rough estimates and can vary based on your specific ingredients (like how much cheese you actually sprinkle on top, no judgment here!).
The real magic? It’s comfort food that doesn’t leave you in a carb coma. The lean turkey keeps it light, while the spinach sneaks in extra vitamins. But honestly? Just taste that first spoonful, your taste buds will tell you everything you need to know!
FAQs About One-Pot Turkey Meatball & Gnocchi Stew
Got questions? I’ve got answers! Here are the most common things folks ask me about this stew, straight from my kitchen to yours.
Can I use frozen gnocchi?
Absolutely! Frozen gnocchi work just fine, no need to thaw them first. Just add them straight to the boiling broth and give them an extra minute or two to cook through. You’ll know they’re done when they float to the top like happy little dumplings. (Though between us? Refrigerated gnocchi have that perfect pillowy texture if you can find them!)
How do I prevent meatballs from falling apart?
Ah, the great meatball mystery! Here’s my foolproof method: First, don’t overmix the turkey; just combine until the egg disappears. Second, chill the mixture for 15 minutes if you have time (cold hands help too). And third, this is key: let those meatballs get a good sear before moving them. Once they’ve browned on one side, they’ll hold together like champions. If they’re still being stubborn, an extra tablespoon of breadcrumbs can help bind them.
Can I freeze leftovers?
You can, but with one big caveat: The gnocchi will turn mushy when thawed. If you must freeze, I recommend freezing just the broth and meatballs, then cooking fresh gnocchi when you reheat. Thaw overnight in the fridge, simmer the broth and meatballs, and add gnocchi at the last minute. But honestly? This stew’s so good, you’ll probably never have leftovers to freeze!
Made this cozy stew? I’d love to see your masterpiece! Tag me @mykitchen or leave a rating, it makes my day.
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One-Pot Turkey Meatball & Gnocchi Stew
Ingredients
Equipment
Method
- Mix ground turkey, breadcrumbs, egg, salt, and pepper in a bowl. Form into small meatballs.
- Heat olive oil in a large pot over medium heat. Add meatballs and cook until browned. Remove and set aside.
- In the same pot, sauté onion and garlic until soft.
- Add chicken broth and bring to a boil. Stir in gnocchi and cook until they float.
- Return meatballs to the pot. Add spinach and cook until wilted.
- Serve hot, topped with parmesan cheese.
Notes
