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Gnocchi with meatballs
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 605
  • Fat about 32g
  • Carbohydrates about 42g
  • Protein about 37g
This is needed
This is needed for 4 people
  • 6 dried tomatoes in oil
  • 1 onions
  • 1 bunch flat-leaf parsley
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • 400 g minced meat (beef and pork)
  • 2 tbsp breadcrumbs
  • oil for frying
  • 400 g gnocchi
Tomato sauce
  • oil for frying
  • 1 garlic clove
  • 2 tins chopped tomatoes (each approx. 400 g)
  • 0.5 tsp salt
  • a little pepper
  • 5 sprigs oregano
  • 250 g mozzarella pearl
  • Bowl, Frying pan, Knife, Measuring cup, Cutting board, Kitchen scales
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And that's how it's done
And that's how it's done
Drain the tomatoes and peel the onion, finely chop both. Finely chop the parsley. Heat the oil in a frying pan. Sauté the tomatoes, onion and half of the parsley for approx. 5 mins. Remove, transfer to a bowl, allow to cool slightly. Set aside the remainder of the parsley.
Add the mince, breadcrumbs and salt, mix and knead well until the ingredients have combined to form a compact mass. Divide the mixture into 20 portions and shape into balls with wet hands.
Heat the oil in the same pan. Turn down the heat, fry the meatballs in batches over a medium heat for approx. 7 mins. all over. Remove and set aside.
Heat a dash of oil in the same pan. Fry the gnocchi for approx. 5 mins., stirring occasionally, remove and set aside.
Tomato sauce
Press the garlic clove. Heat a dash of oil in the same pan, briefly sauté the garlic. Add the tomatoes and the reserved parsley, season and simmer for approx. 10 mins., stirring occasionally. Tear off the oregano leaves, add to the sauce along with the meatballs and gnocchi, mix.
Top with the mozzarella, cover and simmer for approx. 5 mins. until the cheese has melted.