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    Crispy baked gnocchi with meatballs, scamorza and rosemary

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    Crispy baked gnocchi with meatballs, scamorza and rosemary

    This dish includes scamorza - a delicious Italian cheese similar to smoked mozzarella and rich, juicy meatballs.

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes

    Serves: 4


    500g gnocchi (fresh or vacuum-packed)
    2 tbsp olive oil
    400g cherry tomatoes on the vine
    1 red onion, finely sliced
    250g scamorza cheese, roughly cubed
    400g beef mince
    4 rosemary sprigs, leaves finely chopped
    4 thyme sprigs, leaves chopped
    1 garlic glove, crushed
    1 egg
    1 tsp sea salt flakes


    1. Preheat the oven to 200°C, gas mark 6. Put the kettle on, then pour the just-boiled water into a large bowl. Tip in the gnocchi and leave to blanch for 2 minutes. Drain and tip into a large shallow roasting tin along with the oil, tomatoes, onion and scamorza. Mix well and then spread out into one layer.

    2. In a mixing bowl, combine the mice beef, rosemary, thyme, garlic, egg and salt. Shape into 12 equal-sized meatballs. Scatter the meatballs over the gnocchi and vegetables. Bake for 25 minutes, until the meatballs are browned and cooked through. Serve straight away.

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    Cook's tip
    For a vegetarian version, substitute the meatballs for whole chestnut mushrooms tossed with garlic oil and sea salt.


    Average user rating

    3 stars