Involtini allEnotecAntica with Gnocchi Recipe

Name: Involtini allEnotecAntica with Gnocchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds ground sirloin; 2 handfuls of grated cheese, such as Parmigiano-Reggiano or Romano cheese, plus more for sprinkling; A handful of fresh flat-leaf parsley, chopped; 10 fresh basil leaves, shredded or torn; 3 garlic cloves, chopped; 1 egg, beaten; A couple of handfuls of Italian-style bread crumbs; Salt and freshly ground black pepper; 1 tablespoon extra-virgin olive oil (EVOO), plus more for drizzling; 1 tablespoon unsalted butter, cut into pieces; 3 tablespoons all-purpose flour; 1/2 cup dry red wine (eyeball it); 2 cups beef stock or broth; 1 cup tomato sauce; 1 head of radicchio, leaves separated; 1 pound frozen gnocchi (potato dumplings)

Servings: persons

1 1/4 pounds ground sirloin
2 handfuls of grated cheese, such as Parmigiano-Reggiano or Romano cheese, plus more for sprinkling
A handful of fresh flat-leaf parsley, chopped
10 fresh basil leaves, shredded or torn
3 garlic cloves, chopped
1 egg, beaten
A couple of handfuls of Italian-style bread crumbs
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil (EVOO), plus more for drizzling
1 tablespoon unsalted butter, cut into pieces
3 tablespoons all-purpose flour
1/2 cup dry red wine (eyeball it)
2 cups beef stock or broth
1 cup tomato sauce
1 head of radicchio, leaves separated
1 pound frozen gnocchi (potato dumplings)

1
Bring a large pot of water to a boil for the gnocchi.
2
Mix the beef with the cheese, parsley, basil, garlic, egg, bread crumbs, salt, pepper, and a drizzle of EVOO.
3
Preheat a large, deep skillet over medium heat.
4
Add the tablespoon of EVOO and the butter.
5
When the butter melts, add the flour and cook for 1 minute.
6
Whisk in the wine and stock and bring to a bubble.
7
Add the tomato sauce.
8
Return the sauce to a bubble and reduce the heat to medium low.
9
Form about 20 large meatballs, slightly oval in shape, and wrap in the radicchio leaves.
10
Set them into the hot sauce in an even layer.
11
Spoon a little of the sauce over the tops.
12
Cover and simmer for 10 to 12 minutes.
13
Drop the gnocchi into the boiling water and salt the water to season it.
14
Cook until the gnocchi are tender and floating, 5 to 6 minutes or according to the package directions.
15
Drain well.
16
Arrange 5 wrapped meatballs on each plate.
17
Spoon a touch of sauce over each.
18
Add the gnocchi to the remaining sauce in the skillet.
19
Coat the gnocchi in the remaining sauce and season with a little grated cheese, salt, and pepper, then serve alongside the meatballs in red lettuce wraps.

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/4 pounds ground sirloin, 2 handfuls of grated cheese, such as Parmigiano-Reggiano or Romano cheese, plus more for sprinkling, A handful of fresh flat-leaf parsley, chopped, 10 fresh basil leaves, shredded or torn, and more.

Yes, Involtini allEnotecAntica with Gnocchi falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Involtini allEnotecAntica with Gnocchi

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