Baked gnocchi and meatballs with tomatoes and bocconcini
To make our meatballs, we use a classic Italian blend of pork and veal mix, perked up with flavourings like lemon zest, parsley, thyme and garlic and onion. A bit of ricotta in the mixture keeps them soft and we use egg but no breadcrumbs to bind.
After hand-rolling them, we roast them in the oven to keep things lean. We then add the meatballs to steamed potato gnocchi covering them with a sweet tomato and basil sauce. We top the dish with baby bocconcini and fresh grape tomatoes.
|PER 100G (Small)||SMALL||PER 100G (Large)||LARGE|
Frozen product. Cook straight from frozen or defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
For best results cook in the oven, remove sleeve and plastic film before cooking.
Defrosted: Cook in a preheated 200C oven (FF) for approximately 25-30 minutes.
Frozen: Cover with foil, cook in a preheated 200C for 40 mins, remove the foil and return to the oven for an additional 20-25 minutes or till piping hot. Serve on its own with extra Parmesan cheese or with crusty bread and a side salad.
Defrosted: Cook in a preheated 200C oven (FF) for approximately 35 minutes.
Frozen: Cover with foil, cook in a preheated 200C for 55 minutes, remove the foil and return to the oven for an additional 30 minutes or till piping hot. Serve on its own with extra Parmesan cheese or with crusty bread and a side salad.
Can also be heated in the microwave till piping hot.
PLEASE NOTE: this dish comes in a microwave-safe foil container. Ensure that you place only one tray in the microwave at a time and that it has room to move freely.