Mini Chicken Sausage Meatballs with Gnocchi and To
Category
Entrees - Maindishes
Sub
Category
Quick Meals
Ingredients
1 1/2 pounds ground chicken
1 tablespoon grill seasoning (recommended- Montreal Steak Seasoning by McCormick)
1 teaspoon, 1/3 palm full, fennel seeds
1/4 cup tender sun-dried tomatoes (available in pouches or tubs in produce section)
1 cup, 20 leaves fresh basil, divided
2 tablespoons extra-virgin olive oil, plus some to drizzle
4 cloves garlic, minced
1 medium onion, finely chopped
1/2 teaspoon crushed red pepper flakes, eyeball it in your palm
1 (28-ounce) can crushed tomatoes
1 (8-ounce) can tomato sauce
1 pound gnocchi, potato dumplings, from refrigerated or frozen foods section of market
Grated Parmigiano-Reggiano or Romano, 1/2 cup – a couple of handfuls, plus some to pass at table
Crusty bread, to pass at table
Peppery Salad, recipe follows
Instructions
Bring a pot of water to a boil for gnocchi. Salt
boiling water but wait a while to drop in gnocchi.
Preheat oven to 400 degrees F.
Place chicken in a medium bowl with grill
seasoning and fennel seeds. Pile sun-dried
tomatoes on top of each other in small stacks then
slice into thin strips. Coarsely chop the thin
strips and add to bowl. Stack the basil leaves
together then roll them up into a log. Shred the
basil by thinly slicing the log. Add the half the
basil to the bowl. Drizzle extra-virgin olive oil
over the bowl. Mix chicken together, roll into
mini balls, 1 1/2 inches across, and arrange on a
nonstick cookie sheet. Bake at 400 degrees F for
10 to12 minutes or until firm and lightly golden.
Heat a large skillet over medium heat. To the hot
skillet, add extra-virgin olive oil, 2 turns of
the pan then the garlic, onions and crushed red
pepper flakes. Cook until tender, about 5 to 6
minutes. Add crushed tomatoes, tomato sauce and
season sauce with salt and pepper.
Drop gnocchi in boiling water and cook 5 minutes
or to package directions.
Stir basil into sauce to wilt it. Drain gnocchi
and arrange on a platter. Remove balls from oven
and add to gnocchi, equally distributing them.
Sprinkle cheese over meatballs and hot dumplings
then top with sauce by carefully ladling it all
over and around the platter. Gently toss to
combine then serve with crusty bread and Peppery
Salad.
eppery Salad-
2 teaspoons steak seasoning
2 tablespoons red wine vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
6 large radishes, thinly sliced
1 green Italian cubanelle pepper, seeded and very
thinly sliced
4 scallions, chopped on an angle
1 cup chopped pickled green beans, available on
condiment aisle, or hot pickled Italian vegetable
salad, Giardiniera, drained well
2 bunches, 6 cups, arugula, cleaned and trimmed,
coarsely chopped
Handful flat-leaf parsley, coarsely chopped
Salt
Place the steak seasoning and vinegar in the
bottom of a small bowl then whisk in extra-virgin
olive oil and let dressing stand 10 to 15 minutes.
Add the radishes, peppers, pickled vegetables,
arugula and parsley to a salad bowl. When you're
ready to serve the salad, dress it, toss and
season it with salt, if necessary, to taste.
Originally Submitted
11/19/2010
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