Recipes

ARCHIVE | GNOCCHI WITH CHICKEN MEATBALLS

Allergens:

eggs, milk, wheat

HACCP rules:

Prep Time:

Yield

Shelf Life

7 ozricotta gnocchiARCHIVE | GNOCCHI WITH CHICKEN MEATBALLS
4 flozSauce – Bolognese, ChickenrecipeARCHIVE | GNOCCHI WITH CHICKEN MEATBALLS
1 flozSauce – AlfredorecipeARCHIVE | GNOCCHI WITH CHICKEN MEATBALLS
1/8 tspS&P MixrecipeARCHIVE | GNOCCHI WITH CHICKEN MEATBALLS
3 eachMeatballs – ChickenrecipeNOTE*
1/4 ozparmesan cheeseribbon cut
8 piecesfresh basilleavestorn3/4″ pieces

1
Heat gnocchi in boiling salted water until heated through and they begin to float, about 90 seconds.
2
Gently heat Bolognese in a saute pan over medium heat.
3
Add Alfredo. Bring to a gentle simmer. Season with S&P.
4
Drain gnocchi well and add to the pan. Gently toss to coat the gnocchi evenly with the sauce.
5
Continue cooking to heat through, ensuring that the sauce does not over-reduce. Taste and adjust seasoning as needed.
6
Using a rubber spatula, transfer immediately to a warm bowl, pulling all the sauce from the pan into the bowl.
7
Place Meatballs around and on top of the gnocchi, as shown in the photo.
8
Using a ribbon cut grater, evenly distribute parmesan over the pasta, as shown in the photo.
9
Garnish with torn basil evenly distributed over the gnocchi.

*SERVICE | Place a ratio of 12 ea Meatballs to 1 cup pureed Roasted Garlic Tomato Sauce to 1 cup water into a metal hotel pan. Gently stir together well to evenly coat the meatballs. Cover the pan with plastic wrap, then foil, to seal tightly. Heat in a 325°F oven until it reaches an internal temperature of 165°F. Hot hold at 140°F. Monitor seasoning, temperature and integrity of Meatballs and Sauce every hour, and adjust accordingly. CATERING MINI | x4 recipe CATERING LARGE | x5 recipe