Meatballs and Gnocchi
Strolling merrily through my favorite warehouse club, I spotted a box of Gnocchi and knew I was destined to try something new with it. Never before had I made or eaten Gnocchi, but it was clear that I would be doing both very soon. I picked up the box and added it to my overflowing cart, the wheels of my kitchen-creative mind already turning.For several days I pondered what to do with the little potato pasta dumplings. I read the recipes on the box. I considered incorporating them into other recipes I use. All the while, my kids were asking “When are you making the Gnocchi, Mom, when?” I waved them away - knowing I wasn’t ready yet.
On the sixth day, I was formulating a plan and knew it was time to put it into action. Sometimes, it’s best to begin cooking and let a dish evolve as I prepare it. This is what happened with the gnocchi. I decided to start with something like Italian Wedding Soup and see where it went from there.
Here’s the final result, which we liked a whole bunch (except for my 3 year old, who decided upon sight that he was only going to eat it if forced, which is exactly what happened.) Please note that if you don’t feel like searching for or trying gnocchi, any pasta could be used and you would still have a great-tasting meal.
Meatballs and Gnocchi
serves 8
1 lb. pork sausage
1 egg
1/2 c. bread crumbs
salt and pepper
cooking oil, about 1 T.
With clean hands and strong stomach, mix the sausage, egg, bread crumbs, salt and pepper in a bowl until well combined. Heat the oil in a skillet and proceed to make tiny meatballs and fry them until browned. Next, place them on a cookie sheet or shallow glass pan and put them in the oven for 30 minutes at 350. By then they should be cooked completely through - (wouldn’t hurt to check one or two of them.)
Gnocchi
salted water
In a large stockpot, bring the water to a boil and follow the directions on the box for making the gnocchi. Mine said to boil 3-4 minutes and they would float when ready. Drain. Return to the stockpot.
2 cans chicken broth
1 c. chopped frozen spinach
1 c. prepared alfredo sauce
Dump all of this into the pot with the Gnocchi. Add the meatballs. Heat thoroughly.
Serve! — Some garlic bread, breadsticks, or focaccia would be great with this.
By the way, a week later I tried this with ground beef instead of the sausage meatballs and it was good, but not as great as with the sausage.
October 22nd, 2007