One-Pan Spicy Gnocchi & Meatballs

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.