Gnocchi in Tomato and Philadelphia sauce
- 4 hours ago
- 2 min read
## Gnocchi Delight: Creamy Tomato and Philadelphia Sauce
Gnocchi in Tomato and Philadelphia sauce
Experience a delightful Italian dish featuring gnocchi in a tomato sauce complemented by Philadelphia cheese and meatballs. This recipe offers a quick and straightforward preparation, allowing you to have a delicious and succulent meal ready in under 35 minutes. Enjoy the flavors by following the recipe provided.
Ingredients: simple, total time: 40 min. 2 serving
For meatballs:
1 large egg
200 g minced meat/ pork and beef
1/2 tsp each salt and pepper/ or to taste
1/2 tsp oregano
1 Tbsp fresh parsley leaves/ finely chopped
25 g breadcrumbs
20 g grated Parmesan cheese
1 clove of garlic/ minced
2 Tbsp flour/ or as needed for rolling or breadcrumbs - optional
2 Tbsp oil for frying
Tomato sauce:
2 Tbsp Olive oil EVO
1 clove of garlic/ minced
250 ml tomato sauce + 100 ml water
1/2 tsp dry oregano
1/4 tsp dry basil
2 Tbsp Philadelphia/ can also Ricotta
2-3 Tbsp liquid from gnocchi
grated Parmesan cheese fir sprinkle
and:
400-500 g gnocchi 1 big pack
Preparation:
Prepare all the ingredients as described above. You'll start with meatballs first.
Meatballs:
Add the minced veal in a bowl, breadcrumbs, grated Parmesan, chopped parsley, egg, minced garlic, salt, black pepper. Mix everything well by hand for about 10 minutes until the mixture is well combined.
Form the mixture into small balls, smaller than a ping pong ball.
If you want, you can roll the meatballs in flour or breadcrumbs and fry them until they are golden brown, it is optional. I rolled them in crumbs. Set aside.
Meanwhile, prepare the sauce.
Tomato sauce with Philadelphia:
Pour a little oil into a small saucepan, wait for it to heat up on low to moderate heat, add chopped garlic, as soon as it smells, add tomato pesto, water salt, pepper, oregano, and basil. Mix it all together, let it cook for about 10–15 minutes, stirring occasionally, to low moderate heat.
Add 2 spoons of Philadelphia cheese and mix well, until uniform, to put out the fire. Set aside.
Gnocchi:
Cook the gnocchi in boiling water for about 3–4 minutes, as soon as they float to the surface they are ready. Strain them well.
Finish:
Turn on the heat again and heat the sauce over low heat, add 3 spoons of the liquid in which the gnocchi were cooked and stir, immediately add the gnocchi and the meatballs, mix them gently and remove from the heat.
Serve warm with the addition of Parmesan and oregano as desired.
Buon appetit!
NOTE:
Keep the rest of the food in the refrigerator for up to 2 days, covered.
Heat the meatballs in a pan and remove the rice 2 hours before at room temperature.
Do you want to try something a little different?
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