· recipe ·

Baked Gnocchi with Homemade Meatballs

Name: Baked Gnocchi with Homemade Meatballs
Prep time: 50 min
Cook time: 110 min
Total time: 160 min
Yield: 4 servings
Ingredients: 1 lb 10 oz Russet potatoes; 1 1/2 cups All-purpose flour; 1 Egg yolk; 2 1/2 tsp Fine table salt; 2.1 oz Parmesan; 4 cloves Garlic; 1 medium Yellow onion; 2 Tbsp Extra-virgin olive oil; 2 cans (14 oz each) Crushed tomatoes; 1/2 tsp Ground black pepper; 1 lb 90% lean ground beef; 1 Large egg; 1/2 cup Plain breadcrumbs; 6 oz Low-moisture mozzarella; 1/2 oz Fresh basil

Breadcrumbs and egg give meatballs a softer texture than plain ground beef. Mixing only until combined helps them stay tender.

type: Potato · Baked
sauce: Tomato · Ground beef · Cheese

Time and servings

Prep: 50 min
Cook: 110 min
Total: 160 min
Servings: 4

Nutrition per serving

Calories: about 880
Protein: 52 g
Fat: 37 g
Carbs: 87 g

Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
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Mix the meatballs
Finely grate half the Parmesan and one garlic clove. Mix them with the beef, egg, breadcrumbs, and half the black pepper just until evenly combined. Form 16 equal meatballs.
Brown the meatballs
Warm half the olive oil over medium-high heat. Brown the meatballs on several sides without cooking them through, then transfer them to a plate.
Make the marinara
Heat the oven to 425°F220°C. Dice the onion and slice the remaining garlic. Cook them in the remaining olive oil over medium heat until soft. Add the crushed tomatoes and remaining black pepper. Return the meatballs and simmer gently until their centers reach 160°F71°C and the sauce thickens slightly.
Heat the cooking water
While the meatballs finish simmering in the marinara, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float. Let excess water drain away.
Assemble and bake
Fold the poached gnocchi and half the basil into the marinara around the cooked meatballs. Transfer to a baking dish, grate the mozzarella and remaining Parmesan over the top, and bake until bubbling and lightly browned, about 15 minutes. Finish with the remaining basil and rest for 5 minutes.