Involtini all'Enotec'Antica with Gnocchi

Involtini all'Enotec'Antica with Gnocchi

10037

Source: Adapted from original recipe in 365: No Repeats. Rachael Ray. Clarkson Potter Publishers: New York, 2005. pg. 166

Ingredients:
1 1/4 lbs. ground sirloin
2 handfuls of grated Parmesan cheese
handful of flat leaf parsley
10 basil leaves, shredded
3 garlic cloves, chopped
1 egg, beaten
a couple of handfuls of Italian-style bread crumbs
1 T. olive oil
1 T. butter
3 T. flour
1/2 C. dry red wine
2 C. beef stock
1 C. tomato sauce
1 head of radicchio leaves, chopped
1 lb. gnocchi

Preparation:
Bring a large pot of water to boil for the gnocchi.

Mix the beef wit hthe cheese, parsley, basil, garlic, egg, bread crumbs, salt pepper, and a drizzle of olive oil.

Preheat a large pot over medium heat. Add the tablesppon of olive oil and the butter. When the butter melts, add the flour and cook for 1 minute. Whisk in the wine and stock and bring to a bubble. Add the tomato sauce. Returne the sauce to a bubble and reduce the heat to medium low.

Form about 20 large meatballs. Set them into the hot sauce in an even layer. Spoon a little of the sauce over the tops. Add the chopped radicchio leaves. Cover and simmer for 10 to 12 minutes.

Drop the gnocchi into the boiling water and salt the water to season it. Cook until the gnocchi are tender and floating according to the package instructions. Drain well.

Arrange 5 meatballs on each plate. Spoon a touch of sauce over each. Add the gnocchi to the remaining sauce and season with a little grated parmesan, salt and pepper.

If you do not have gnocchi, this recipe also works well with cooked polenta.