CREAMY MEATBALLS AND GNOCCHI
- 1 teaspoon olive oil
- 1 onion, finely chopped
- 4 cloves garlic, sliced
- 500 g store-bought frozen meatballs
- 1 vegetable stock cube
- 500 ml boiling water
- 400 g dried gnocchi
- 1 cup cream
- zest and juice of 1 small lemon
- salt and pepper to taste
- 100 g Mozzarella cheese, grated
- freshly chopped chives and parsley, to garnish
Place a large frying pan, with the olive oil, over medium heat, add the onion and sauté for 3 minutes.
Add the garlic and sauté for 2 minutes.
Add the frozen meatballs and cook, stirring for a few minutes.
Dissolve the stock cube in the boiling water and pour it in the pan to deglaze.
Simmer the meatballs in the stock for 5 minutes, stirring occasionally.
Add the gnocchi and cream, stir to combine.
Let it simmer for 5 minutes or until the gnocchi is cooked through and the sauce has thickened.
Stir in the lemon juice and zest and season to taste with salt and pepper.
Sprinkle the Mozzarella on top and once it’s melted, serve with a sprinkle of chives and parsley.
Notes:
You can use either store-bought, pre-made meatballs or make your own from scratch. Just make sure the meatballs are cooked through before you add the gnocchi.
I used ready-made chicken meatballs which I portioned into smaller balls.
I also added a couple of spoons of sour cream.
I popped the dish under the grill to add color, it was a bit ‘pale’ looking.
Recipe tested and photo: Melissa Ann Vermeulen
