Gnocchi con Polpette di Manzo

Total Time:
1 hr
30 min
30 min

10 to 12 servings

  • Marinara:
  • 1 (35-ounce) can crushed tomatoes
  • 3 sprigs fresh thyme, leaves only
  • 1 fresh bay leaf
  • 1 tablespoon dried oregano
  • 2 teaspoons garlic powder
  • Pinch sugar
  • Kosher salt
  • Freshly ground black pepper
  • Meatballs:
  • 1 pound ground beef
  • 1 pound ground pork
  • 1/2 bunch fresh parsley, chopped
  • 1 cup bread crumbs
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 eggs
  • Kosher salt
  • Freshly ground black pepper
  • 1 (16-ounce) bag fresh or frozen gnocchi
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup crushed sweet red pepper (sold in a jar), optional
  • 1 eggplant
  • Special Equipment: Long wooden skewers
  • Put the tomatoes into a saucepan over medium heat. Add the thyme leaves, bay leaf, oregano, garlic powder, sugar, and salt and pepper, to taste. Simmer for 10 to 15 minutes.

  • Preheat the broiler.

  • Put the beef and pork into a large bowl and add the parsley, bread crumbs, cumin, oregano, eggs, and salt and pepper. Mix well to combine. Take a tablespoon of the mixture and roll it into a small ball; repeat. You will get about 80 small meatballs. Put them onto a sheet pan and broil until they are browned and cooked through, about 10 to 15 minutes.

  • Cook the gnocchi according to package directions. Drain and rinse. Toss them in the olive oil.

  • To serve: Using long skewers, skewer on a gnocchi, a meatball, and then another gnocchi. Press the top gnocchi into the crushed sweet pepper. Cut an eggplant in half lengthwise and put it cut side down onto a platter. Stick the finished skewers into the eggplant. Serve with a bowl of warm marinara on the side for dipping.

View All

Cooking Tips
Loading review filters...