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.