Baked gnocchi with meatballs in tomato sauce
Baked gnocchi with meatballs in tomato sauce
764kcal Per person
31g Protein
82g Carbs
35g Fat
5g Fiber
Ingredients
- ¼ red onion
- 1 clove garlic (5 g)
- 1 bell pepper
- 3 ounces 96% lean ground beef (84 g)
- 1 ½ tablespoon olive oil (23 ml)
- 7 ounces gnocchi (196 g)
- 1 teaspoon Italian seasoning (2 g)
- 6 ounces diced tomatoes (168 g)
- 3 tablespoons cream cheese, reduced fat (45 ml)
Preparing this recipe
- Slice the onion into thin half-rings. Finely chop the garlic clove. Halve the bell pepper, remove the seeds and cut it into thin strips.
- Season the ground meat in a bowl with salt and pepper and shape it into small meatballs with your hands.
- Heat half of the oil in a frying pan and fry the gnocchi for about 12 minutes. Turn regularly until they are golden brown and crispy. Season with a little salt.
- Heat the other half of the oil in another pan. Sauté the onion and garlic for 2 minutes. Then add the bell pepper and cook for another 2 minutes. Add the meatballs and Italian herbs to the pan and cook for about 5 minutes, turning the meatballs regularly so they brown on all sides.
- Next, add the diced tomatoes to the pan, stir everything well and let it simmer for another 5 minutes. Stir in the cream cheese and heat for a minute.
- Spread the meatball sauce over a (deep) plate and place the gnocchi on top.
Tip van FitChef
Garnish the baked gnocchi with fresh basil.
