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Crispy baked gnocchi with meatballs, scamorza and rosemary
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This dish includes scamorza - a delicious Italian cheese similar to smoked mozzarella and rich, juicy meatballs.
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 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.
For a vegetarian version, substitute the meatballs for whole chestnut mushrooms tossed with garlic oil and sea salt.
Typical values per serving:
This recipe was first published in December 2020.