Mini Chicken Sausage Meatballs With Gnocchi And Tomato Sauce
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
54
Spice
58
Sweetness
56
Sourness
46
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1
Salt680 g
Ground Chicken4 cloves
Garlic (minced)1 medium
Onion (finely chopped)1
Pepper2 tbsps
Red Wine Vinegar (eyeball it)6 large
Radishes (thinly sliced)Directions:
1
Bring a pot of water to a boil for gnocchi
2
Salt boiling water but wait a while to drop in gnocchi
3
Preheat oven to 400 degrees F
4
Place chicken in a medium bowl with grill seasoning and fennel seeds
5
Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips
6
Coarsely chop the thin strips and add to bowl
7
Stack the basil leaves together then roll them up into a log
8
Shred the basil by thinly slicing the log
9
Add the half the basil to the bowl
10
Drizzle extra-virgin olive oil over the bowl
11
Mix chicken together, roll into mini balls, 1 1/2 inches across, and arrange on a nonstick cookie sheet
12
Bake at 400 degrees F for 10 to12 minutes or until firm and lightly golden
13
Heat a large skillet over medium heat
14
To the hot skillet, add extra-virgin olive oil, 2 turns of the pan then the garlic, onions and crushed red pepper flakes
15
Cook until tender, about 5 to 6 minutes
16
Add crushed tomatoes, tomato sauce and season sauce with salt and pepper
17
Drop gnocchi in boiling water and cook 5 minutes or to package directions
18
Stir basil into sauce to wilt it
19
Drain gnocchi and arrange on a platter
20
Remove balls from oven and add to gnocchi, equally distributing them
21
Sprinkle cheese over meatballs and hot dumplings then top with sauce by carefully ladling it all over and around the platter
22
Gently toss to combine then serve with crusty bread and Peppery Salad
23
Place the steak seasoning and vinegar in the bottom of a small bowl then whisk in extra-virgin olive oil and let dressing stand 10 to 15 minutes
24
Add the radishes, peppers, pickled vegetables, arugula and parsley to a salad bowl
25
When you're ready to serve the salad, dress it, toss and season it with salt, if necessary, to taste