1 pound ground Italian sausage, rolled into 12 meatballs
10 ounces cherry tomatoes
10 ounces spinach
8 ounces shredded mozzarella
Vegetable oil, for the griddle
Salt, pepper, and granulated garlic, to taste
Directions
Preheat Blackstone griddle to medium heat. Drizzle vegetable oil then throw down the 12 meatballs. Sear on each side until fully cooked.
Set the meatballs to the side of the griddle using spatulas. Add the cooked gnocchi to the griddle. Sear for 3 minutes per side until crispy.
Add the tomatoes to the griddle. Cook for 5 minutes until blistered. Once the tomatoes are cooked, use the spatulas to mix everything together. Season to taste with salt, pepper, and granulated garlic.
Spoon the pesto over the gnocchi then add the spinach. Let cook for 3 minutes until the spinach is wilted. Mix until the gnocchi is completely coated in pesto.
Cover the gnocchi in shredded mozzarella and cover for 2 minutes until melted. Remove from griddle and serve immediately.
