Gnocchi and Meatball with Gorgonzola Tomato Sauce

Last week we made this fabulous dinner and we are definitely going to make it again – soon 🙂

The meatballs are greek inspired with the feta cheese and olives and it fits very well with the gorgonzola sauce and the gnocchi. It was our first time serving gnocchi’s and as with everything else we needed to taste and feel how they are supposed to taste and feel before making them ourselves. So next time, we will try making them ourselves and hopefully be able to make a post on it from our first attempt 🙂

 

Ingredients (4 servings)

1 lb. grounded pork

1 large onion, chopped

2 garlic cloves, minced

1/2 cup bread crumbs

1 egg

1/3 cup feta cheese, crumbled

10 olives, pitted and chopped

3 sun dried tomatoes, chopped

1/8 cup basil leaves, chopped

Salt and pepper

1 tbsp. butter

 

3 cup tomato sauce

2-4 tbsp. gorgonzola

Salt

 

2 lb. gnocchi

2 tbsp. pesto

Basil leaves

Parmesan cheese, grated

IMG_1063

Place pork, onion, garlic, bread crumbs, egg, feta cheese, sun dried tomatoes and basil in a mixing bowl and stir to combine. Season with salt and pepper, cover with plastic foil and fridge for 30 minutes.

Form the meat into small balls – the size of a golf ball, and fry in melted butter on a medium/hot pan – one minute on each side. Transfer the meatballs to a heat proof dish, cover with one cup of tomato sauce and bake in the oven for 20 minutes at 350F.

IMG_1049

 

 

Approximately 10 minutes before the meatballs are finished, you can begin to heat the tomato sauce (if it is pre-made) and cook the gnocchi.

Place the remaining 2 cups tomato sauce in a saucepan and warm at medium/low heat for 5 minutes. Add the gorgonzola, let it melt, stir to combine and keep warm until serving (low heat). Season with salt.

Cook the gnocchi as described on the back of the package (most descriptions says 3 minutes in salted water). Transfer to colander and let all  water drip off. Place the cooked and drained gnocchi into the heated tomato sauce.

Take the meatballs out of the oven and stir a few times to combine the sauce around the meatballs.

Place gnocchi with tomato sauce in a soup plate. Place 3-4 meatballs on top of the gnocchi and decorate with basil leaves, grated parmesan cheese and pesto.

Serve with a glass of your favorite red wine 🙂

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Bon Appétit!

Ingredients (4 servings)

450 g hakket svinekød

1 stort løg, hakket

2 fed hvidløg, presset

1,2 dl brødkrummer/rasp

1 æg

0,8 dl feta ost, smuldret

10 oliven, udstenet og hakket

3 soltørrede tomater, hakket

3 spsk. basilikum blade, hakkede

Salt og peber

1 spsk. smør

 

7 dl tomat sauce

2-4 spsk. gorgonzola

Salt

 

900 g gnocchi

2 spsk. pesto

Basilikum blade

Parmesan ost, revet

 

God fornøjelse venner 🙂

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