Meatball Gnocchi Bake With Pesto Recipe

Twisted’s Meatball Gnocchi Bake With Pesto recipe comprises juicy pork and beef meatballs in a traditional tomato sauce baked with fresh gnocchi and finished with cheese and homemade pesto

Done in 45 minutes

Dish by Tom Jackson

Ingredients

for meatballs:

250g pork mince

250g beef mince

1 tsp dried fennel

75gparsley

100mlmilk

2 slices of white bread, blitzed

for the tomato sauce:

3 cloves garlic

1/2 tsp chilli flakes

1x400gplum tomatoes

100ml water

500g gnocchi

1 roundmozzarella

150g parmesan

for the pesto:

200g basil

2 tbsppine nuts

100gparmesan

3 cloves garlic

1 tsp black pepper

4 tbspolive oil

Traditional Italian meatballs are super easy to make yet so rewarding. This pasta bake speaks to all our Italian favs, meatballs, tomato sauce, gnocchi, parmesan and of course fresh green pesto. It will have you saying 'Mamma mia!'

Method

To make your meatballs combine your pork mince, beef, dried fennels, parsley, black pepper, salt, bread crumbs, milk. Roll into small meatballs and place on a plate. Heat a large skillet over medium and add olive oil. Pan fry your meatballs until crisp. Remove meatballs from the pan once crisp and golden brown.

Add your chopped garlic and chilli; saute until the garlic is fragrant, pour in your plum tomatoes and 100ml of water, season with salt and pepper. Bring to a simmer and add your meatballs back into the pan.

Drop-in your gnocchi and turn off the heat. Place sliced mozzarella and a grating of parmesan on top. Bake in a preheated oven for 15 mins until the cheese is bubbling and golden brown.

While your gnocchi bakes, make your pesto, blitz basil, pine nuts, olive oil, garlic, parmesan, salt and pepper.

Once your gnocchi has baked, drizzle your pesto on top and serve.

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Tom Jackson

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Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.