KOMETA Meatball Gnocchi Bake with Paprika
Ingredients: Serves 6
For the base:
- 4 cloves of garlic
- 1 head of shallots
- 2 tablespoons olive oil
- 2 tbsp butter
- 100 g sun-dried tomatoes in oil
- 500 g gnocchi
- 100 g baby spinach
- salt, pepper
For the cheese sauce:
- 110 ml milk
- 300 ml cooking cream
- 100 g cheddar cheese
- 200 g grated pizza mozzarella
- salt, pepper
- 2 tsp dried marjoram
- 2 tsp dried oregano
- 2 tsp starch
- 3–4 tablespoons of water
For the green herb mixture:
- 4 sprigs of thyme
- 0.5 bunch of basil
- 1 sprig of rosemary
To assemble:
- 2 tbsp butter
- 2 packages of Hungarian-style pork meatballs
- 50 g Parmesan cheese
To serve:
- half a bunch of parsley
Preparation
To make the gnocchi bake with meatballs and paprika, crush the garlic with a knife and chop it, then slice the shallots into thin slices. Sauté the onions in a mixture of olive oil and butter in a large pot. Slice the sun-dried tomatoes and add them to the sautéed onions.
Add the gnocchi to the pot; stir a few times, then add a little water, cover, and let them steam briefly. When they’re half-cooked, stir in the baby spinach, wait until it wilts a little, then season with salt and pepper to taste.
In a medium saucepan, prepare the cheese sauce by combining milk, heavy cream, freshly grated Cheddar cheese, and pizza mozzarella. Stir to combine and heat slightly, just enough for the cheeses to begin melting. Season with salt, pepper, dried marjoram, and oregano. Add a little starch mixed with water to thicken the cheese sauce in the oven.
To make the herb mixture, place the plucked leaves of the herbs in a food processor and pulse until coarsely chopped.
Pour the cheese sauce over the gnocchi, then add the spice mixture.
Grease a baking sheet, then place a few cubes of butter on the bottom so the gnocchi won't stick.
A gnocchit a tepsibe szedjük, a tetejére pakoljuk a sertéshúsgolyókat. Megszórjuk reszelt parmezánnal, és előmelegített sütőben, 200 fokon 20-25 perc alatt készre sütjük.
Serve sprinkled with fresh parsley.
