Gnocchi con Polpette di Manzo
- Level: Intermediate
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 452
- Total Fat
- 20
- Saturated Fat
- 7
- Carbohydrates
- 46
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 22
- Cholesterol
- 81
- Sodium
- 634
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
Ingredients
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
Directions
- 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.