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Gnocchi with Italian ricotta meatballs
Gnocchi with meatballs with ricotta in a sauce of tomato, onion and paprika.
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Ingredients
Directions
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Halve the peppers in the length, remove the stalks and seeds and cut the flesh into strips. Slice the garlic.
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Heat the oil in a frying pan and fry the pepper and onion for 5 minutes on medium heat.
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Meanwhile, mix the minced meat, half of the meatballs and half of the ricotta. Sprinkle salt from the stick with ½ tsp per 4 people.
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Turn 12 balls of the minced meat with moist hands.
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Add the garlic, meatballs, tomato sauce from the package and the passata to the paprika in the frying pan and simmer for 10 minutes with the lid on the pan.
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If necessary, season with salt from the stick.
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In the meantime, heat the remaining oil in a large frying pan and fry the gnocchi with the rest of the meatballs from the packet in 10 min. Over medium heat until golden brown and done.
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Serve the gnocchi with the balls in tomato sauce. Spoon the rest of the ricotta.
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Nutrition
900Calories
Sodium0% DV2.190mg
Fat57% DV37g
Protein72% DV36g
Carbs34% DV102g
Fiber40% DV10g
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