Gnocchi in bacon cream sauce with meatballs

Name: Gnocchi in bacon cream sauce with meatballs
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onion; 3 Stem(s) Parsley; 500 g mixed minced meat; 1 egg (size M); 1 TABLESPOON Breadcrumbs; 75 g streaky smoked bacon; 2 TABLESPOONS Oil; 400 g Gnocchi (cooling shelf); 1 collar Spring onions; 15 g Flour; 250 ml Vegetable broth; 75 g Whipped cream

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Onion
3 Stem(s) Parsley
500 g mixed minced meat
1 egg (size M)
1 TABLESPOON Breadcrumbs
75 g streaky smoked bacon
2 TABLESPOONS Oil
400 g Gnocchi (cooling shelf)
1 collar Spring onions
15 g Flour
250 ml Vegetable broth
75 g Whipped cream

Directions

1
Peel and finely chop the onion. Wash parsley, shake dry and chop finely. In a bowl knead the minced meat, onion, parsley, egg and breadcrumbs well. Shape approx. 8 meatballs with wet hands
2
Cut the bacon into fine strips, leave them crisp in a large, hot pan without fat, remove them. Put 1 tablespoon of oil into the pan and fry the meatballs for about 10 minutes, turning them over.
3
Prepare the gnocchi in boiling salted water according to the instructions on the packet. Drain in a sieve. Clean and wash spring onions and cut into slanted rings. Heat 1 tablespoon of oil in a saucepan. Sauté the white of the spring onions for about 1 minute. Dust with flour and sauté for about 2 minutes. Add stock and cream, bring to the boil and simmer for about 5 minutes. Season to taste with salt and pepper. Add gnocchi and bacon to the sauce. Arrange 2 meatballs and 2 cream gnocchi on plates and sprinkle with remaining spring onions.