Mini Chicken Sausage Meatballs with Gnocchi & Tomato Sauce

Name: Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce
Yield: 4
Cuisine: Fusion
Ingredients: pasta, gnocchi; chicken; seasoning; fennel seeds; tomatoes; basil; olive oil, extra-virgin; onions; red pepper flakes; tomatoes; tomato sauce; parmesan, parmigiano-reggiano cheese, grated

This is really a tasty recipe, I have introduced it to many friends, because once they tasted it, they always ask me for this recipe!

Yield

4 servings

Prep

15 min

Cook

20 min

Ready

35 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
1	pound	pasta, gnocchi	*
1 ½	pound	chicken ground
1	tablespoon	seasoning grill	*
1	teaspoon	fennel seeds 1/3 palm full
¼	cup	tomatoes tender sun dried
20	each	basil leaves fresh, divided	*
2	tablespoons	olive oil, extra-virgin plus some to drizzle
1	medium	onions finely chopped
½	teaspoon	red pepper flakes crushed
28	ounces	tomatoes crushed
8	ounces	tomato sauce canned
1	x	Parmesan cheese	*

Ingredients

Amount	Measure	Ingredient	Features
453.6	g	pasta, gnocchi	*
680.4	g	chicken ground
15	ml	seasoning grill	*
5	ml	fennel seeds 1/3 palm full
59	ml	tomatoes tender sun dried
2E+1	each	basil leaves fresh, divided	*
3E+1	ml	olive oil, extra-virgin plus some to drizzle
1	medium	onions finely chopped
2.5	ml	red pepper flakes crushed
809.2	ml/g	tomatoes crushed
231.2	ml/g	tomato sauce canned
1	x	Parmesan cheese	*

Directions

Bring a pot of water to boil for gnocchi.

Season the water with salt, add gnocchi and cook according to package directions.

Place chicken in a medium bowl with grill seasoning and add the 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 10 basil leaves together then roll them up into a log.

Shred the basil by thinly slicing the log.

Add basil to the bowl. Drizzle some extra-virgin olive oil over the chicken, mix meat together and roll into mini balls, 1½ inches across, and arrange on a nonstick cookie sheet.

Bake at 400 degree F for 10 to 12 minutes or until firm and lightly golden.

Preheat a large skillet over medium heat.

Add 2 tablespoons extra-virgin olive oil, the onions and crushed red pepper flakes.

Cook 5 minutes, stirring frequently.

Stir in the tomatoes and sauce and season with salt and pepper. Simmer over low heat.

Stir in the remaining 10 leaves of basil, whole or torn.

Drain gnocchi and remove balls from oven.

Toss gnocchi and meat balls with sauce and serve with grated cheese to pass at table.