Dump bake: Gnocchi, meatballs, pesto and burrata
Ingredients
4 persons
- 600 grams gnocchi
- 500 grams mini meatballs
- 400 grams of pre-cut spaghetti vegetables
- 1000 ml ELVEA Passata
- 150 milliliters of cooking cream
- 3 tablespoons ELVEA Pesto Verde
- 1 ball of burrata
- grated Parmesan
- fresh basil
- 1 teaspoon oregano
- salt and pepper
- butter
Preparation
-
1
Use pre-rolled mini meatballs or roll them yourself. For extra flavor, you can first brown the meatballs in a pan with some butter. You can skip this step if you are in a hurry.
-
2
Put the uncooked gnocchi, spaghetti vegetables, and mini meatballs in a baking dish.
-
3
Add the ELVEA Passata, about 100 ml cooking cream, oregano, pepper, and salt, and mix everything well.
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4
Distribute a few spoonfuls of ELVEA Pesto Verde over the dish.
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5
Cover the baking dish and bake for 40 minutes in a preheated oven at 200 °C.
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6
Take the dish out of the oven, stir gently, and top with grated Parmesan.
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7
Bake for another 20 minutes uncovered, until the meatballs are cooked through and the sauce is nicely bubbling.
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8
Finish with burrata, fresh basil, extra Parmesan, and optionally some extra ELVEA Pesto Verde.
