Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce

Fancy Friday

Sometimes, you just want to make a dinner that seems like something you would order in a nice Italian restaurant but you don’t want to spend a lot of time actually making it.  Additionally, as I have said:

“Actually going to an Italian restaurant as a gluten-free person, is like going to an amusement park when you don’t ride the rides.”

Thanks to Rachael Ray, here is my go-to gluten-free/dairy-free Italian dish, Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce (slightly modified):

Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce

4 Servings

Total Time:25 min

Ingredients
  • Salt
  • 1 pound gnocchi from dry, refrigerated or frozen foods section of market (**Make sure these are dairy and gluten free**)
  • 1 1/2 pounds ground chicken
  • 1 tablespoon grill seasoning
  • 1 teaspoon fennel seeds, 1/3 palm full
  • 1/4 cup tender sun dried tomatoes (available in pouches or tubs in produce section)
  • 20 leaves fresh basil, divided
  • 2 tablespoons extra-virgin olive oil, plus some to drizzle
  • 1 medium onion, finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1 (28-ounce) can crushed tomatoes
  • 1 (8-ounce) can tomato sauce
  • 12-16 oz cooked broccoli
  • Grated Parmigiano-Reggiano or Romano, to pass at table (if not dairy-free)

Directions

Preheat oven to 400 degrees F.

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, 1 1/2 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, sauce, and broccoli 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.

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