Gnocchi Con Polpette Di Manzo Recipes

POLPETTE ALLA CANTINELLA

Steps:

• Remove the crust from the bread and soak in water until soft.
• In a large mixing bowl put the garlic, ground beef and veal, parsley, salt, pepper, and Parmesan. Squeeze the water out of the bread and add it in small pieces. Combine all the ingredients using your hands. Add eggs and mix thoroughly. Pat the meatballs into small, flat patties. Dust them in flour.
• Heat both oils in a frying pan. When really hot, fry the meatballs for approximately 2 1/2 minutes on each side or until golden brown. Remove the meatballs and place them in a clean frying pan on a medium heat. When the pan is hot, add the wine and the beef stock. Turn up heat and cook for 5 minutes until the sauce thickens.
• Garnish with basil leaves and serve with mashed potatoes.

POLPETTE NAPOLETANE

Steps:

• Put the bread in a small mixing bowl, cover with milk, and leave to soak.
• Chop the parsley and garlic together. Put meat into a large mixing bowl. Squeeze the milk out of the bread and add to meat. Add parsley and garlic. Use your hands to mix the ingredients. Break eggs into the mixture to bind it. Keep mixing. Add the pecorino. Season with salt and freshly ground black pepper. Shape meatballs by hand, make a hole in the top and insert a small piece of mozzarella. Cover it up and pat meatball into shape. Roll them in bread crumbs. Pour olive oil into a frying pan and when it's really hot, fry the meatballs for 5 minutes, or until they have formed a crust. Then turn over. When golden brown and crusty on both sides remove the meatballs from the pan and drain on paper towels.
• Add the meatballs to the tomato sauce, cover and cook very slowly on low heat for 45 minutes, until the sauce is reduced by half.
• Pour enough oil into a saucepan to cover the surface. Add garlic and 3 tins of tomatoes, mashing them slightly. Boil the sauce for 5 minutes and simmer for another 3 minutes.
• Cooking Time: 8 minutes

POLPETTE DI PEPPE

Steps:

• Soak the bread in the milk for a few minutes, and remove excess milk by squeezing the bread with your hands. Break up the bread into small pieces and add to a mixing bowl with the ground pork, ground beef, raisins, pine nuts, parsley, basil, Parmigiano cheese, and salt and pepper.
• Add the eggs, and mix until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls.
• In a large pot, heat the extra-virgin olive oil and cook the onion until translucent. Add the wine, and tomato puree, and bring it to a boil. Add the uncooked meatballs to the pot and let cook on medium heat until cooked through, about 30 minutes.

GNOCCHI CON POLPETTE DI MANZO

Steps:

• Put the tomatoes into a saucepan over medium heat. Add the thyme leaves, bay leaf, oregano, garlic powder, sugar, and salt and pepper, to taste. Simmer for 10 to 15 minutes.
• Preheat the broiler.
• Put the beef and pork into a large bowl and add the parsley, bread crumbs, cumin, oregano, eggs, and salt and pepper. Mix well to combine. Take a tablespoon of the mixture and roll it into a small ball; repeat. You will get about 80 small meatballs. Put them onto a sheet pan and broil until they are browned and cooked through, about 10 to 15 minutes.
• Cook the gnocchi according to package directions. Drain and rinse. Toss them in the olive oil.
• To serve: Using long skewers, skewer on a gnocchi, a meatball, and then another gnocchi. Press the top gnocchi into the crushed sweet pepper. Cut an eggplant in half lengthwise and put it cut side down onto a platter. Stick the finished skewers into the eggplant. Serve with a bowl of warm marinara on the side for dipping.