Meatball Gnocchi in Tomato Sugo

Ingredients

• 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 

Method

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.