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1 package Tuscanini Mini Gnocchi
2 tablespoons Tuscanini Extra Virgin Olive Oil with Basil
1 teaspoon basil
salt, to taste
pepper, to taste
basil leaves, for garnish (optional)
1 (5-ounce) can tomato sauce
1 (16-ounce) can Gefen Jellied Cranberry Sauce
1 tablespoon Heaven & Earth Lemon Juice
1/4 cup sugar
1/4 cup brown sugar
1/2 teaspoon pepper
2 pounds ground beef
2 eggs
1 tablespoon brown sugar
1/4 cup bread crumbs
1 tablespoon Heaven & Earth Ketchup
In a large pot over medium heat, combine all sauce ingredients and mix. Mash the jelled cranberry sauce into smaller chunks. Bring to a low boil.
In a large bowl, combine all meat ingredients and mix until combined. Don’t over-mix. One by one, roll olive-sized balls and place them into the pot of sauce. Gently stir the meatballs to make space for more.
Lower flame to low and simmer for 30 minutes, stirring gently every 10 minutes.
Pop your gnocchi in salted boiling water for three minutes until they’re just about cooked through and the water is completely cloudy. As soon as the first piece of gnocchi floats to the top, drain in a colander.
Put oil in a pan over medium heat and add your gnocchi. Fry until crispy, shaking frequently. Season with salt, pepper, and basil. When lightly golden, remove from flame.
Serve meatballs over crispy gnocchi. Garnish with basil leaves, if desired.
Sponsored by Tuscanini
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