Potato Gnocchi with Tuscan Meatballs
Filling and Flavorful Dish! SKU# 24327
Ingredients
- 16 oz Potato Gnocchi 24327
Meatballs:
- 1 Clove Garlic grated
- ½ Cup Breadcrumbs
- ¼ Cup Sun Dried Tomatoes chopped
- 1.5 TSP Salt
- 2 TSP Italian Seasoning
- 1 Egg
- ½ Cup Parmesan Cheese grated
- 1 lb Ground Chicken
Sauce:
- 2 TBSP Veg oil
- ½ Onion finely chopped
- 3 Cloves garlic roughly chopped
- ¼ White wine
- ½ Cup Sun Dried Tomatoes
- 1 ¼ Cup Chicken Stock
- ½ Cup Heavy Cream
- 1 TSP Salt
- ½ TSP Black Pepper
- 1 TSP Italian Seasoning
- 2 Cups Baby Spinach
- ½ Parmesan Cheese grated
Instructions
- Gather all ingredients.
- For the meatballs, combine all meatball ingredients in a bowl, evenly blend but don’t over mix. Roll about 1.5 – 2 TBSP amounts into small meatballs.
- Heat 2 TBSP oil in a medium sauté pan. Cook meatballs in pan until brown on all sides. They don’t need to be fully cooked; they will cook fully later in the sauce. Remove from pan once brown on all sides, working in batches if needed to not over-crowd the pan.
- Once meatballs are complete, using the same pan, heat oil and sauté onions for about 3-4 minutes until onions are softened. Add garlic and cook for another 30 seconds.
- Add white wine and cook another 2-3 minutes until wine has reduced. Add sun dried tomatoes, combine.
- Add the chicken stock and heavy cream, stir to combine evenly. Season with salt, pepper and Italian seasoning.
- Once the sauce begins to simmer, add back in the meatballs and cover with lid. Allow to simmer for about 5 minutes until meatballs are cooked through completely.
- Add the gnocchi and cook another 5 minutes until gnocchi are cooked.
- Stir in spinach and parmesan cheese. Allow spinach to wilt.
- To plate, evenly divide meatballs and gnocchi. Top with additional parmesan cheese. Enjoy!
Notes
- You can use traditional beef & pork meatballs.
- Use kale for more hearty greens.
- Use the sun-dried tomato oil in place of vegetable oil in the beginning of the sauce.
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