1 16-ounce package of gnocchi

1 1/2 cup pasta sauce

1 package (26 count) Italian-style fully cooked meatballs (or use your favorite homemade meatball recipe)

Extra-virgin olive oil

8 ounces fresh mushrooms, sliced

1 medium green pepper, stemmed, seeded and diced

1/2 cup thinly sliced onion (1 small onion)

1 cup shredded mozzarella cheese

Preheat the oven to 350 degrees Fahrenheit. Cook gnocchi according to package directions. Drain. Transfer to a large bowl. Stir in the pasta sauce, and set aside.

In a large skillet, heat about 2 teaspoons of the extra-virgin olive oil over medium heat, about 2 to 3 swirls of the bottle around the skillet. Add the mushrooms, green pepper and sliced onions. Saute for about 7 minutes, or until soft. Add the vegetables to the gnocchi in the bowl.

In the same skillet, add another 2 teaspoons of the olive oil. Lightly brown the meatballs on all sides. Drain and add meatballs to the bowl with the gnocchi and vegetables. Gently stir to combine.

Pour the meatball and gnocchi mixture into a greased 9 x 13-inch baking dish. Cover with foil, and bake at 350 degrees Fahrenheit for 20 minutes. Uncover. Sprinkle the mozzarella cheese evenly over the top of the casserole, and bake for an additional 10 minutes, or until the cheese is melted and golden brown.

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