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Meatball Gnocchi in Tomato Sugo

Meatball Gnocchi in Tomato Sugo



  • 500g Our Farm beef mince
  • 1 small red onion, finely chopped
  • 1 bunch sage, leaves picked, finely chopped
  • 1 garlic clove, crushed 
  • 1 egg
  • 50g fresh fine breadcrumbs,
  • 1 tsp of salt flakes and cracked pepper
  • 2 tbs olive oil 
  • 2 cups (500g) tomato sugo 
  • 1 x 500g packet potato gnocchi 
  • Basil leaves and parmesan to serve 



Step 1

Place beef mince, onion, sage, garlic, egg, breadcrumbs and salt and pepper into a bowl and mix to combine. Shape meatballs into 12 even balls- (around 2 tablespoons per meatball). 

Step 2

Heat oil in a large non-stick frypan over medium heat and cook meatballs turning occasionally for 8-10 minutes or until browned. 

Step 3

Add tomato sugo and cover with a lid and cook for a further 15 minutes or until meatballs are cooked. 

Step 4

Cook potato gnocchi according to packet instructions. 

To serve, toss gnocchi through the tomato sugo meatballs and top with basil leaves and parmesan.