Gnocchi with meatballs Quick Cheat Yum

Sometimes despite my best intentions I need to rely on shortcuts and that is okay now and then in my opinion.  My pantry and freezer provide the key ingredients for this super quick but delicious Gnocchi dinner.  I make lots of mini meatballs and freeze in small servings for later use.  These are so handy in numerous recipes and because of their tiny size defrost and cook quickly. Though not as wonderful as homemade authentic Italian, this recipe is still very yum and nicer (and faster) than takeaway.  Enjoy!  Colleen 

Gnocchi by Feed Your Inner Cook

Mini meatballs prep by Feed Your Inner Cook

Preparation       5 minutes
Cooking            10 - 15 minutes
Serves               3 - 4 depending on appetite

Ingredients
250-300 gram pre-prepared homemade mini meatballs - about 20 (frozen but now thawed)
500 gram of good quality shop bought Gnocchi  (I used Divella or source some from a good deli - never overboil premade gnocchi).  Excess cooked gnocchi can be sealed and refrigerated for use the next day for a quick mini meal
boiling water (from a kettle) in a large saucepan.  Use a generous amount.
small amount of butter
Handful fresh sage leaves
splash of olive oil
1 onion - finely sliced
a little diced pancetta or bacon (optional)
1 zucchini - finely chopped
2 cloves garlic - crushed
shake of dried sage
Salt and pepper to taste
baby spinach leaves
grated parmesan cheese
splash of cream (optional)
fresh parsley - chopped
optional - toasted pine nuts

Method
Boil water in a kettle ready to pour into a large saucepan for cooking gnocchi

Use a wide frypan, toast the pinenuts quickly and remove.
heat some butter and fry the sage leaves.  Remove leaves and set aside to add in at the end.
Add a splash of oil to the pan and brown the mini meatballs then add and gently fry the onions, pancetta and zucchini.
Stir the garlic through and then a little dried sage.  Toss in the spinach leaves.

in the saucepan - Ensure the water is boiling and add the gnocchi to the saucepan.  It will only take a few minutes for the gnocchi to float to the surface which means they are cooked.  Remove quickly with a slotted spoon and add gnocchi to the meatball frypan.

Gently combine the gnocchi through the meatball mixture and stir through the parmesan.
Perhaps add a splash of cream along with some salt and pepper to taste.
Finally stir in the chopped parsley and the fried sage leaves.
Serve garnished with the toasted pine nuts.
                                                 Enjoy!   Colleen