Baked Gnocchi with Beef and Beetroot Meatballs (serves 6)
Prep time: 15 mins
Cooking time: 25 mins
 
Meatball sauce

1 pkt Green Meadows Beef and Beetroot Meatballs
2 tbsp olive oil
1 onion, finely diced
1 x 400g tins whole peeled tomatoes
1 tbsp tomato purée
250ml water
1 tsp chopped thyme
 
Heat olive oil in a large saucepan over medium-high heat.
Add onions and cook until soft, but not too coloured.
Add meatballs and brown on all sides.
Add tomatoes and purée.
Fill tomato tin with water and add the water into the pot.
Simmer over medium heat for 15 minutes, adding thyme halfway through the cooking process.
 
Gnocchi
 
3 large Agria potatoes, peeled and halved
3 eggs
300g flour (plus extra for kneading)
1 tbsp salt
1 tbsp olive oil, to oil serving dish
 
Place potatoes in a saucepan of cold, salted water. Bring to the boil, reduce heat and simmer until potatoes are soft.
Drain and cover with a clean tea towel for 5 minutes.
Mash until smooth.
Weigh out 800g mash and place on a well floured bench.
At this point, put a large pot of salted water over medium heat to boil. Once boiling, reduce the heat to a low, rolling boil.
Make a well in centre of mashed potato. Crack eggs into the well and mix together with your fingers.
Sprinkle flour and salt into potato mix while kneading, until a dough is formed.
Flour the bench again.
Divide dough into 4 pieces and roll into long, 2cm thick tubes.
Chop tubes into 3cm long pillow-shaped pieces.
Place gnocchi in the pot of boiling water.
Cook, stirring gently, for 2 minutes.
Drain, then place cooked gnocchi in a large, lightly oiled serving dish.
 
To serve:
 
30g Parmesan, finely grated
Handful of parsley
 
Preheat oven to 190*C. Cover gnocchi with meatball sauce, sprinkle over grated cheese and bake in oven for 10 minutes until cheese is bubbling and garnish with a little chopped parsley.
 
Enjoy!