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Mushroom Gnocchi with Meatballs
Cheat's meatballs & mixed mushroom sauce, served on my Easy Ricotta Gnocchi.
Total Time
35 mins
Servings: 4
Calories: 566 kcal
Course:
Main Course
Cuisine:
Australian
Ingredients
- 450 g good quality pork sausages
- 400 g mixed mushrooms - thickly sliced - I used shiitake oyster, king brown, button/cup & portobello
- 80 g mild pancetta - roughly chopped
- 2 tablespoon salted butter
- ½ cup dry white wine
- 2 garlic cloves - crushed
- 2 teaspoon French mustard
- 500 g store-bought gnocchi or make your own with my Easy Ricotta Gnocchi
- grated fresh parmesan for serving
- fresh thyme optional for serving
Instructions
- Squeeze sausage meat from casings & form into bite size rustic meatballs.
- Heat a non-stick fry pan over medium high heat & fry meatballs for 4 - 5 mins,or until just cooked, remove the meatballs to a plate & carefully wipe out any excess fat in the pan using kitchen towel/paper (see notes).
- Turn the heat down to medium low & add pancetta to pan, frying for 2 mins or until browned and add to plate with meatballs.
- Add mushrooms to pan along with butter and fry for 4 - 5 mins, or until mushrooms start to colour & soften.
- Cook store-bought gnocchi (if using) according to packet directions (see notes).
- Turn the heat up to medium high, add wine, mustard & garlic to pan & bring to a rapid simmer - simmer until wine has reduced by half.
- Add back meatballs & pancetta, mixing to heat through.
- If serving with gnocchi, add the cooked gnocchi to the pan along with 1 - 2 tablespoon of gnocchi cooking water to thicken the sauce.
- Serve immediately topped with fresh thyme & parmesan.
Cup of Yum
Notes
- For those of you who are thinking of giving the Easy Ricotta Gnocchi a go (go on, you know you wanna!) they are start to finish in 30 minutes, about 15-18 of which is the prep/rolling. So if you prep the gnocchi first, then boil the water & put them in to cook when you add the wine to the mushrooms in the pan - all you have to do is ladle the cooked gnocchi along with some of the cooking water into the sauce & toss. Preparing the gnocchi should only add about 20 minutes on to your total cooking time.
- A note about the oyster mushrooms - they are quite delicate & so end up looking quite limp next the other, more sturdy mushroom varieties. If you want to avoid this just keep them aside & only add them in during the last 1 -2 mins of mushroom frying time. Or if you are like me, just bung them all in at once and if you are taking a photo for your blog just leave out the oyster mushies out of your photo. Simple. They still taste good.
- If your sausage meat has rendered a fair bit of fat when you fried the meatballs and you need to wipe out the pan, don't wipe ALL of it out. Just leave a little to fry the pancetta in.
- Feel free to use store-bought ready-made gnocchi if you wish. If gnocchi isn't your thing you could also serve this mushroom & meatball sauce over pasta or creamy mashed potato.
- *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
Nutrition Information
Serving
0g
Calories
566kcal
(28%)
Carbohydrates
0g
(0%)
Protein
0g
(0%)
Fat
0g
(0%)
Saturated Fat
0g
(0%)
Polyunsaturated Fat
0g
Monounsaturated Fat
0g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
0mg
(0%)
Potassium
0mg
(0%)
Fiber
0g
(0%)
Sugar
0g
(0%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
0mg
(0%)
Iron
0mg
(0%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 566
% Daily Value*
| Serving | 0g | |
| Calories | 566kcal | 28% |
| Carbohydrates | 0g | 0% |
| Protein | 0g | 0% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Potassium | 0mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.