Gnocchi with meatballs

Gnocchi with meatballs

40 min. Active
40 min. Total
605 kcal per people
Nutritional value / people: Fat: 32 g, Carbohydrate: 42 g, Protein: 37 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Bowl
  • Frying pan
  • Knife
  • Measuring cup
  • Cutting board
  • Kitchen scales

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Meatballs

6 dried tomatoes in oil
1 onion
1 bunch flat-leaf parsley
1 tbsp olive oil
400 g minced meat (beef and pork)
2 tbsp breadcrumbs
¼ tsp salt
oil for frying

Gnocchi

400 g gnocchi

Tomato sauce

1 garlic clove
oil for frying
2 tins chopped tomatoes (each approx. 400 g)
½ tsp salt
a little pepper
5 sprigs oregano
250 g mozzarella pearl
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How it's done

The kids can help at the marked areas .

Meatballs

6 dried tomatoes in oil
1 onion
1 bunch flat-leaf parsley
1 tbsp olive oil

Drain the tomatoes and peel the onion, finely chop both. Finely chop the parsley. Heat the oil in a frying pan. Sauté the tomatoes, onion and half of the parsley for approx. 5 mins. Remove, transfer to a bowl, allow to cool slightly. Set aside the remainder of the parsley.

400 g minced meat (beef and pork)
2 tbsp breadcrumbs
¼ tsp salt

Add the mince, breadcrumbs and salt, mix and knead well until the ingredients have combined to form a compact mass. Divide the mixture into 20 portions and shape into balls with wet hands.

oil for frying

Heat the oil in the same pan. Turn down the heat, fry the meatballs in batches over a medium heat for approx. 7 mins. all over. Remove and set aside.

Gnocchi

400 g gnocchi

Heat a dash of oil in the same pan. Fry the gnocchi for approx. 5 mins., stirring occasionally, remove and set aside.

Tomato sauce

1 garlic clove
oil for frying
2 tins chopped tomatoes (each approx. 400 g)
½ tsp salt
a little pepper
5 sprigs oregano

Press the garlic clove. Heat a dash of oil in the same pan, briefly sauté the garlic. Add the tomatoes and the reserved parsley, season and simmer for approx. 10 mins., stirring occasionally. Tear off the oregano leaves, add to the sauce along with the meatballs and gnocchi, mix.

250 g mozzarella pearl

Top with the mozzarella, cover and simmer for approx. 5 mins. until the cheese has melted.

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