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October 23, 2020

Gnocchi with meatballs and a creamy tomato sauce!

Posted on September 29, 2014 by in beef, pasta

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Gnocchi, soft dough dumplings made with either potato, semolina or ordinary flour.  It is mixed with eggs and cheese, preferably a hard cheese such as Parmesan or Peccorino!

Gnocchi surely must be the ultimate comfort food to any full-blooded Italian. The last couple of weeks I literally had visions of these little dumplings cooking in a rich tomato sauce with nothing else but a good grating of fresh Parmesan! We are by no means full-blooded Italians, but we like eating almost as much as they do, so in my book it qualifies! Gnocchi can be made with Spinach and ricotta or even Butternut, but the traditional way of making it is with semolina. I love potato gnocchi, smothered in a rich tomato sauce with heaps of grated Parmesan! Simple, yet enough for me! With a growing boy who is always hungry, I have to add meat, otherwise you find him up to his waist in the fridge 30 minutes after supper, digging for more food!

Gnocchi, baked with meatballs is certainly not my invention, but it is so good and comforting that I am sure even “hungry boy” will approve!


Gnocchi with meatballs and a creamy tomato sauce

Serves 6

For the tomato sauce


4 x 440g tins whole peeled tomatoes
30g butter
45ml Olive oil
1 1/2  finely chopped onion
8 peeled garlic cloves whole
30g tomato paste
20 ml sugar
10 ml  salt
20 Basil leaves
1L water

250 ml sour cream

15 ml corn starch
A generous pinch freshly ground black pepper


Sweat onions and garlic in butter and oil, cook (45min) with lid on until very soft and sweet.
Turn up the heat to high and boil away the liquid until it begins to fry (don’t colour) add the tomato paste and cook stirring for 5-6 min (to cool off the acidity) then add the rest of ingredients (except the basil) and blitz until slightly chunky or smoother if you like then simmer slowly for 2 ½ hours over a low heat adding more water if it dries out too fast. When done, mix the cornstarch with a little water or wine and stir in, then add the sour cream and stir through. Remove from heat, stir in the basil and  pepper and keep until your meatballs are done.


For the meatballs


1 kg ground beef – topside if possible
1 large onion – grated
4 slices of  bread
1 tbsp Worcester Sauce
2 tsp salt
125ml chopped parsley
1/2 tsp ground coriander

500 g store bought gnocchi


Soak bread in water for about 2 minutes. Squeeze the bread to remove all the water and add, with all other ingredients to the ground beef. Mix with the hands, but do not over-mix. Make small meatballs and brown them in a skillet with some olive oil. Now place the meatballs and gnocchi in the cream sauce and bake in the oven for 25 minutes. Serve with grated Parmesan and just a leafy green salad!

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3 Responses to “Gnocchi with meatballs and a creamy tomato sauce!”

  1. Amanda 3 December 2015 at 9:21 pm #

    Looks amazing! I am definitely going to try this!

    What I wanted to ask, have you ever tried gnocchi made from vegetables? or do you have a recipe for this?

  2. Tina 17 March 2016 at 3:56 am #

    This looks delicious! I love the meatballs with creamy tomato sauce. Cant wait to try it! Tanks for sharing

    • nerinatimm 18 March 2016 at 10:30 am #

      You are going to love it!!

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