Baked Cheesy Gnocchi and Meatballs

Baked Cheesy Gnocchi and Meatballs

Original recipe from Recipes+ Magazine & adding Gnocchi

Ingredients:

1 package of freshly made Gnocchi

1 tbsp olive oil

1 medium brown onion, finely chopped

2 cloves of garlic, minced well

2 x 410 gr can diced tomatoes with roasted capsicum

500 gr minced chicken

2 tbsp of chopped fresh basil

2 tbsp of chopped fresh oregano

2/3 cup finely grated parmesan cheese

200 gr fetta cheese, cut into equal pieces

160 gr bocconcini cheese, coarsely chopped

Method:

Preheat oven to 200 degree Celcius.

Lightly grease a 2 litre (8 cup) ovenproof dish.

Heat oil in a large sauce pan over moderate high heat.

Add onion and garlic; cook and stir for 5 minutes or until onion softens.

Add tomatoes. Reduce heat; simmer, uncovered for 8-10 minutes

or until sauce thickens slightly.

Meanwhile, place mince, basil, oregano and half of parmesan in a large bowl.

Using clean hands, mix well to combine. Divide into 18 portions.

For each meatball, flatten a mince portion slightly and top with a piece of fetta.

Shape mince around cheese to enclose and form a ball.

Place in prepared pan.

In separate pan, boiled water.

Once boiled, add decent amount of salt. Let it boil again.

Put gnocchi in it, boil until gnocchi float to the surface.

Pour tomato mixture over meatballs, then sprinkle with bocconcini.

Cover with boiled gnocchi on top.

Cover gnocchi with parmesan cheese.

Into the oven for 20 - 25 minutes or until cheese become golden.

Serve with mashed potato and steamed green beans.