CREAMY MEATBALLS AND GNOCCHI
Recipe tested and photo: Melissa Ann Vermeulen
- 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.
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