Meatball and Gnocchi Stew

with Parmesan

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Instructions

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1 Prep meatballs

In a bowl, combine the beef mince, panko bread crumbs, Dijon mustard, garlic paste, salt and black pepper. Knead with clean hands for 3-4 min until soft and fully combined (see pro tip). Shape into small meatballs. Set aside.

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2 Prep vegetables

Peel and grate the carrot. Peel and chop the onion and garlic. Boil the measured water and dissolve the chicken stock cube in it.

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3 Fry meatballs

Heat a large pan over a medium-high heat with a drizzle of olive oil. Once hot, add the meatballs and fry for 3-4 min until lightly browned (the meatballs don't need to be cooked through at this point). Transfer the meatballs to a plate and return the pan to a medium heat.

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4 Start stew

Add a drizzle of olive oil to the pan. (If you're cooking for 3 or 4, you might wish to use two pans.) Add the onion with a pinch of salt and cook for 5 min until translucent. Add the grated carrot, chopped garlic and tomato paste and cook for 2 min. Add the chopped tomatoes, dried oregano and the chicken stock. Once simmering, reduce the heat to low.

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5 Add gnocchi

Add the gnocchi, the meatballs and the black pepper. Simmer for 5-6 min further or until the gnocchi and the meatballs are cooked and the stew has thickened to your liking. Check the seasoning (see tips for fussy eaters).

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6 Serve

Grate the Parmesan. Chop the fresh basil. Divide the stew among plates. Garnish with the grated Parmesan, the chopped basil, a drizzle of extra virgin olive oil and a grind of black pepper.

Tips for fussy eaters

Round off the taste of this stew with a pinch of sugar.

Pro tip

Kneading the meat mix well makes for tender meatballs!

Enjoy Italian potato dumplings in a hearty tomato stew.

Cooking Time: 30 min

Cals 921 · Prot 49 · Carbs 112 · Fat 29

Ingredients

Number of people

Meatballs

Beef mince 350 Grams
Panko bread crumbs 10 Grams
Dijon mustard 6 Grams
Garlic paste 10 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Olive oil 2 Tbsp

For stew

Carrot 1 Piece
Brown onion 1 Piece
Garlic cloves 2 Piece
Water 250 ML
Chicken stock cube 0.5 Piece
Olive oil 1 Tbsp
Salt 0.5 Tsp
Tomato paste 70 Grams
Chopped tomatoes 400 Grams
Dried oregano 2 Grams
Gnocchi 500 Grams
Black pepper 0.5 Tsp

To serve

Parmesan 30 Grams
Fresh basil 15 Grams

Enjoy Italian potato dumplings in a hearty tomato stew.

Cooking Time: 30 min

Cals 921 · Prot 49 · Carbs 112 · Fat 29

Instructions

photo

1 Prep meatballs

In a bowl, combine the beef mince, panko bread crumbs, Dijon mustard, garlic paste, salt and black pepper. Knead with clean hands for 3-4 min until soft and fully combined (see pro tip). Shape into small meatballs. Set aside.

photo

2 Prep vegetables

Peel and grate the carrot. Peel and chop the onion and garlic. Boil the measured water and dissolve the chicken stock cube in it.

photo

3 Fry meatballs

Heat a large pan over a medium-high heat with a drizzle of olive oil. Once hot, add the meatballs and fry for 3-4 min until lightly browned (the meatballs don't need to be cooked through at this point). Transfer the meatballs to a plate and return the pan to a medium heat.

photo

4 Start stew

Add a drizzle of olive oil to the pan. (If you're cooking for 3 or 4, you might wish to use two pans.) Add the onion with a pinch of salt and cook for 5 min until translucent. Add the grated carrot, chopped garlic and tomato paste and cook for 2 min. Add the chopped tomatoes, dried oregano and the chicken stock. Once simmering, reduce the heat to low.

photo

5 Add gnocchi

Add the gnocchi, the meatballs and the black pepper. Simmer for 5-6 min further or until the gnocchi and the meatballs are cooked and the stew has thickened to your liking. Check the seasoning (see tips for fussy eaters).

photo

6 Serve

Grate the Parmesan. Chop the fresh basil. Divide the stew among plates. Garnish with the grated Parmesan, the chopped basil, a drizzle of extra virgin olive oil and a grind of black pepper.

Tips for fussy eaters

Round off the taste of this stew with a pinch of sugar.

Pro tip

Kneading the meat mix well makes for tender meatballs!

Ingredients

Number of people

Meatballs

Beef mince 350 Grams
Panko bread crumbs 10 Grams
Dijon mustard 6 Grams
Garlic paste 10 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Olive oil 2 Tbsp

For stew

Carrot 1 Piece
Brown onion 1 Piece
Garlic cloves 2 Piece
Water 250 ML
Chicken stock cube 0.5 Piece
Olive oil 1 Tbsp
Salt 0.5 Tsp
Tomato paste 70 Grams
Chopped tomatoes 400 Grams
Dried oregano 2 Grams
Gnocchi 500 Grams
Black pepper 0.5 Tsp

To serve

Parmesan 30 Grams
Fresh basil 15 Grams
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