Quick Sausage Meatballs and Gnocchi
with Parmesan Cheese
Hearty, this sausage-and-gnocchi twist on spaghetti and meatballs is so quick, easy and full of flavour, you'll feel like it's simmered all day.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Mild Italian Sausage, uncased
(May contain Mustard, Soy, Wheat, Egg, Milk)
350 g
Gnocchi
(Contains Wheat, Egg May contain Fish, Gluten, Milk, Mustard, Soy, Sulphites, Crustaceans)
369 mL
Crushed Tomatoes
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
113 g
Mirepoix
½ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Line a baking sheet with parchment paper.
- To a large bowl, add pork, half the garlic puree and half the Parmesan cheese. Season with salt and pepper, then combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- Arrange meatballs on the prepared baking sheet.
- Roast in the middle of the oven for 10-12 min, until browned and cooked through.**
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then mirepoix.
- Cook for 4-5 min, stirring occasionally, until veggies are tender-crisp.
- Season with salt and pepper.
- Add crushed tomatoes and remaining garlic puree to the pan.
- Cook for 3-4 min, stirring occasionally, until sauce thickens slightly.
- Season with salt and pepper.
- Meanwhile, to the boiling water, add gnocchi. Cook for 3-4 min, stirring occasionally, until tender and pillowy.
- Strain and return gnocchi to the pot, off heat.
- Add meatballs and sauce to the pot with the gnocchi, then stir to combine.
- Season with salt and pepper.
- Divide gnocchi and meatballs between bowls.
- Sprinkle over remaining Parmesan cheese.
