with Parmesan Cheese
Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Gnocchi (mashed potatoes (water, potato flakes, turmeric), durum wheat semolina, canola oil, salt) (wheat) • Mild Italian sausage (pork, water, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, dehydrated red bell pepper) • Mirepoix (carrot, onion, celery) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parsley.
Allergens
Utensils
Tags
Mild Italian Sausage, uncased
250 g
Gnocchi
350 g
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Garlic Puree
1 tbsp
Mirepoix
113 g
Parmesan Cheese, shredded
0.25 cup
Parsley
7 g
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings). Preheat oven to 425°F. Wash and dry all produce.
- Rough chop parsley.
- Line a baking sheet with parchment paper.
- To a large bowl, add sausage, half the garlic puree and half the Parmesan cheese. Season with salt and pepper, then combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- On the prepared baking sheet, arrange meatballs. Roast in the middle of the oven for 10-12 min or until browned and cooked through.**
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then mirepoix.
- Cook for 4-5 min, stirring occasionally, until veggies are tender-crisp.
- Season with salt and pepper.
- To the pan, add crushed tomatoes and remaining garlic puree.
- Cook for 3-4 min, stirring occasionally, until sauce thickens slightly.
- Season with salt and pepper.
- Meanwhile, to the boiling water, add gnocchi. Cook for 4-5 min, stirring occasionally, until tender and pillowy. Reserve 3/4 cup (1 1/2 cups) pasta water.
- Strain and return gnocchi to the pot, off heat.
- To the pan with sauce, add 1/2 cup (1 cup) reserved pasta water, meatballs and gnocchi. Season with salt and pepper. Stir to combine. (NOTE: For a thinner sauce, continue adding reserved pasta water 1/4 cup at a time until you reach desired consistency).
- Divide gnocchi and meatballs between bowls.
- Sprinkle with parsley and remaining Parmesan.
790
kcal
Calories
30
g
Fat
10
g
Saturated Fat
94
g
Carbohydrate
13
g
Sugar
9
g
Dietary Fiber
38
g
Protein
85
mg
Cholesterol
2050
mg
Sodium
0.2
g
Trans Fat
1850
mg
Potassium
250
mg
Calcium
4.5
mg
Iron
