Christmas always calls for recipes that warm the table and the heart. And few combinations are as comforting as tender gnocchi served with succulent meatballs, homemade tomato sauce and fresh buffalo mozzarella.
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Apple pie in the pan is ready in minutes; look at the recipe
Chef Silmara Zani, from A Casa do Manjericão, a reference in artisanal pasta, shares this classic version, full of affection and designed to bring loved ones together around a generous dish.
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To start cooking, start with simple recipes, read the recipe carefully and follow the instructions step by step.
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Maintain organization in the kitchen, using basic utensils and ensuring knives are sharp.
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Also preheat stoves and ovens and use low heat to avoid burning food, and pay attention to food signs, such as smell and color.
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Separate and measure all ingredients before lighting the heat. This saves you from wasting time looking for something in the middle of preparation.
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For beginners, low or medium heat is ideal as it gives more time to react and prevents food from burning.
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It is normal that the first attempts are not perfect. Cooking is a learning process
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The preparation involves three basic steps: the meatballs, the sauce and the gnocchi. The end result is an irresistible roast, which arrives at the table browned and fragrant.
Discover the step by step:
Ingredients
- Meatballs
- 500 g chopped can
- 200 g chopped loin
- 100g chopped bacon
- 1 chopped onion
- 2 cloves of crushed garlic
- Parsley, salt and pepper to taste
- 100 g of breadcrumbs
Sauce
- 2 kg sliced Italian tomatoes
- 1 chopped onion
- 4 cloves of garlic, chopped
- 3 sage leaves
- 1 sprig of thyme
- 1 small grated beet
- Salt to taste
- Basil to taste
- 4 tablespoons of olive oil
Gnocchi
- 1.2 kg of Asterix potatoes
- 200 g of wheat flour
- 100 g of semi-ripened cheese
- 10 g of salt
- 1 pinch of nutmeg
- 2 egg yolks
- 1 level tablespoon of butter
- Flour to sprinkle
Assembly
- 300 g grated Grana Padano buffalo mozzarella to serve
Preparation method
- Mix the meat, bacon, onion, garlic, parsley, salt, pepper and breadcrumbs until you obtain a homogeneous paste. Shape the meatballs.
- Heat the oil, brown the onion, then the garlic, sage and thyme.
- Add the beetroot and tomatoes and cook for about an hour, adding water if necessary. Season with salt and basil, let cool and blend.
- Brown the meatballs in olive oil, cover with sauce and cook for ten minutes.
- Cook the potatoes for 1h30 at 220°C, peel and mash them. Mix the egg yolks, salt, butter, flour, cheese and nutmeg until you have a delicate dough.
- Sprinkle the work surface, make rolls and cut the gnocchi. Cook in boiling water flavored with sage and bay leaves. Remove it when this happens.
- Transfer the gnocchi to a baking dish, cover with sauce and meatballs, scatter with mozzarella and place in the oven to brown for about 15 minutes and serve.
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