One-Pan Spicy Gnocchi & & Meatballs
By: WellBeing Team
Grand Italian has actually been making pasta for Australians for more than 30 years and is happy and enthusiastic about credibility and custom.
Active ingredients
- 6 thick lamb, beef, pork or chicken premium sausages
- 1 tablespoon olive oil, if required
- 2 onions, carefully sliced
- 3 cloves garlic, crushed
- 1 1/2 tsp dried oregano
- 1 1/2 tsp cumin
- 1 1/2 tsp paprika
- 1/2 -1 tsp chilli flakes
- 500g Grand Italian Potato Gnocchi
- 700mL good-quality passata
- 1 tsp brown sugar
- Rocket or spinach leaves, for serving Shredded or flaked parmesan, for serving
Approach
- Usage a sharp knife to cut along the length of each sausage. Eliminate the meat from the skins, then cut each sausage into 4 and roll each piece into a ball to make 24 meatballs.
- Put the meatballs into a big non-stick sauté pan and gently fry the meatballs for 6-8 minutes over a medium heat till browned. Usage paper towel to clean all excess fat from the pan.
- Include oil if essential to the pan with the onion, garlic, herbs and spices and sauté for 5 minutes or up until the onions are soft. Toss in the gnocchi, sauté an even more 2 minutes, then stir through the passata and brown sugar, cover and simmer for 20 minutes. Season to taste.
- Spoon the gnocchi and meatballs into serving bowls, leading with rocket and parmesan. Serve right away.
Subscribe
Register for a newsletter to get newest post and updates
WellBeing Team” src=”https://secure.gravatar.com/avatar/df86547f5becb65f0aa0808c155b942c?s=170&d=mm&r=g” height=”170″ width=”170″ loading=”lazy”> (img alt=”WellBeing Team” src=”https://secure.gravatar.com/avatar/df86547f5becb65f0aa0808c155b942c?s=170&d=mm&r=g” height=”170″ width=”170″ filling=”lazy”)