Healthy Pesto Gnocchi and Meatballs

If you’re craving something cozy, saucy, and vibrant—but still packed with protein and fiber—this Healthy Pesto Gnocchi and Meatballs will be your new go-to. It’s loaded with tender chicken or turkey meatballs, protein-rich cottage cheese, hearty beans, and satisfying cauliflower gnocchi, all tossed in a creamy (yet cream-free) pesto sauce. It’s exactly the kind of dinner that feels indulgent but secretly is gut healthy.

What sets this version apart is the balance: it’s creamy without being heavy, high in protein and fiber without feeling “diet-y,” and incredibly flavorful without requiring a ton of prep. The cottage cheese sauce is a game changer—silky smooth when blended and somehow has a really cheesy flavor at the end. And yes, we’re leaning on a few Trader Joe’s shortcuts because life is full and dinner should be easy!

I also love that because it’s full of protein and fiber-rich ingredients, this meal is very satisfying and filling! This recipe is very approachable with no fussy techniques and just delicious food and pretty presentation!

For another cream-free but hearty dinner, check out my Healthy Spaghetti Squash Alfredo that has no meat!

Jump to:

• Why You’ll Love This Recipe
• Ingredients
• Instructions for Healthy Pesto Gnocchi and Meatballs
• Substitutions and Variations
• How To Serve This Healthy Pesto Gnocchi and Meatballs Recipe
• Storage
• How to make this Healthy Pesto Gnocchi and Meatballs recipe even easier
• More Healthy Dinner Recipes
• Rate This Recipe
• Healthy Pesto Gnocchi with Meatballs

Why You’ll Love This Recipe

• High protein from chicken or turkey meatballs, cottage cheese, parmesan, and butter beans
• High fiber from the cauliflower gnocchi, beans, and vegetables
• Trader Joe’s-friendly with accessible ingredients and minimal prep (store-bought pesto works just fine!)
• Customizable based on what you have on hand or dietary needs
• Meal prep friendly—easy to reheat and enjoy all week

Ingredients

• Ground chicken or turkey – A lean, high-protein base for tender meatballs. This recipe works great with either, so choose your preference!
• Grated parmesan – Adds saltiness and umami to the meatballs, and is surprisingly high in protein.
• Basil pesto – Brings bright, herby flavor and richness to both the meatballs and sauce. Use my Pesto Without Pine Nuts recipe, or just buy from the store! I love Trader Joe’s and Costco pestos.
• Kosher salt – Enhances flavor. Kosher salt has a coarser grain than table salt and is easier to control when seasoning.
• Cottage cheese – Adds creaminess, cheesiness, and protein to the sauce without extra fat. It gets blended until smooth in the healthy pesto sauce.
• Milk – Helps loosen the sauce for a pourable consistency. Each cottage cheese is different so the one you use may be thicker or thinner, requiring more or less milk.
• Olive oil – Used to brown the meatballs and sauté the zucchini.
• Zucchini – A neutral tasting vegetable that adds fresh, tender texture to balance the richness.
• Cauliflower gnocchi – A lighter, gluten-free gnocchi option that crisps up beautifully. This recipe was specifically tested with Trader Joe’s frozen version.
• Butter beans – Creamy and protein-rich, they add bulk and nutrition to the dish.
• Stracciatella – Creamy mozzarella – basically the inside of burrata. It’s an optional garnish.
• Extra pesto and basil leaves – Optional garnishes for fresh, beautiful finishing touches.

See recipe card for quantities.

Instructions for Healthy Pesto Gnocchi and Meatballs

1. Make the meatballs: In a medium bowl, combine the ground chicken or turkey, parmesan, pesto, and kosher salt. Mix well. Roll into 1–2 tablespoon-sized meatballs (you should have about 25–30 total).
2. Prep the zucchini: Slice the zucchini lengthwise, then into ½-inch thick half-moons.
3. Cook the meatballs and zucchini: Heat a large skillet over medium heat with 1 tablespoon olive oil. Add the meatballs and let them brown undisturbed for about 3 minutes. Flip them, then push them to one side of the pan. Add the zucchini and remaining 1 tablespoon olive oil to the empty side. Season with salt. Cook for 1–2 minutes, then stir everything together. Continue cooking, stirring occasionally, for another 5–6 minutes, until the meatballs are browned and the zucchini is tender.
4. Blend the sauce: In a blender, food processor, or jar that fits an immersion blender, combine the cottage cheese, milk, and pesto. Blend until smooth. Add more milk if needed to thin to your desired consistency. Set aside.
5. Add the gnocchi and beans: To the pan with the meatballs and zucchini, add the frozen cauliflower gnocchi and the butter beans. Stir to combine. Cook for about 5 minutes, stirring occasionally to make sure any frozen gnocchi pieces make their way down to the pan, until the gnocchi begin to soften and the beans are warmed.
6. Stir in the sauce: Pour the blended pesto sauce into the pan and stir until everything is evenly coated. Continue cooking for another few minutes, until the sauce is warmed through and the gnocchi are fully cooked.
7. Garnish and serve: Remove from heat. If using, dollop spoonfuls of stracciatella over the top in various spots, then spoon extra pesto next to the stracciatella. Scatter fresh basil leaves to finish. Serve warm.

Substitutions and Variations

• Meatballs: You really can use any ground meat of choice, but ground chicken and turkey work best with pesto. Ground beef would work too if you don’t eat poultry. OR, you can simply use premade meatballs you find in the fridge or freezer sections of your grocery. If using frozen, cook them about 50% of the way through first.
• Vegetables: I like zucchini because it is mostly neutral, and cooks down soft into the sauce as a supporting role. Other vegetables that would go great are broccoli (florets cut small), broccolini, cauliflower, cherry tomatoes, spinach, or green beans.
• Beans: Any neutral white bean would be a nice substitute, such as Great Northern beans, navy beans (which are white until the name might suggest), or cannellini beans.
• Gnocchi options: If using a gnocchi that is not frozen, then first boil and cook the gnocchi according to the package instructions. Add in step 5, but you won’t need to cook for those 5 minutes, you can simply add the sauce right in too.

How To Serve This Healthy Pesto Gnocchi and Meatballs Recipe

This healthy pesto gnocchi and meatballs recipe is a full meal on its own, but if you’re looking for accompaniments, try:

• A simple arugula salad with lemon vinaigrette
• Roasted asparagus or green beans
• Crusty bread or garlic toast to scoop up any extra sauce

Storage

This dish stores beautifully. Let everything cool completely before transferring to airtight containers. Store in the fridge for up to 4 days. Reheat in a skillet or microwave until warmed through. The sauce may thicken in the fridge, so feel free to splash in a little milk or more pesto when reheating to loosen it.

You can also make the meatballs and sauce a day or two in advance and store separately. Combine with gnocchi and vegetables when ready to eat.

More Healthy Dinner Recipes

• Lemon Crusted Pesto Salmon
• Turkey Stuffed Sweet Potatoes
• Salmon Pasta Without Cream
• One Pan Spaghetti Squash and Meatballs

Rate This Recipe

Tried this High-Protein Healthy Pesto Gnocchi and meatballs? I’d love to hear how it turned out for you! Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—it helps other home cooks and means so much to me.