Roman-Style Meatballs with Gnocchi alla Romana

Roman-Style Meatballs with Gnocchi alla Romana
Adapted from williams-sonoma.com
Roman-Style Meatballs with Gnocchi alla Romana

PREP TIME

45

minutes

TOTAL TIME

120

minutes

SERVINGS

6

servings

PREP TIME

45

minutes

TOTAL TIME

120

minutes

SERVINGS

6

servings

Adapted from williams-sonoma.com

Ingredients

  • 1 1/2

    cups fresh bread crumbs

  • 1/2

    cup milk

  • 4

    oz. finely chopped prosciutto

  • 1

    lb. ground beef

  • 1

    lb. ground pork

  • 2

    eggs, lightly beaten

  • 1/2

    cup grated Parmigiano-Reggiano cheese

  • 2

    Tbs. finely chopped fresh flat-leaf parsley

  • 2

    tsp. finely chopped fresh oregano

  • 6

    Tbs. finely chopped fresh basil

  • 5

    garlic cloves, minced

  • 1

    tsp. kosher salt, plus more, to taste

  • 1/2

    tsp. freshly ground pepper, plus more, to taste

  • 5

    Tbs. olive oil

  • 1

    yellow onion, diced

  • 1

    can (28 oz.) crushed tomatoes with juices

  • Gnocchi alla Romana for serving

  • Goncchi Alla Romana

  • 5 1/2

    cups milk

  • 2

    cups semolina

  • 2

    tsp. kosher salt

  • 1 1/4

    cups grated Parmigiano-Reggiano cheese

  • 2

    egg yolks

  • 6

    Tbs. (3/4 stick) unsalted butter, cut into small cubes, plus 3 Tbs. melted butter

Directions

In a small bowl, combine the bread crumbs and milk and let stand for 10 minutes. In a large bowl, combine the prosciutto, ground beef, pork, eggs, cheese, parsley, oregano, 3 Tbs. of the basil, 3 of the minced garlic cloves, the 1 tsp. salt and the 1/2 tsp. pepper. Add the soaked bread crumbs and mix gently until combined. Divide the meat mixture into 1/4-cup portions and roll into balls. Place on a parchment-lined baking sheet. In an 11-inch French skillet over medium-high heat, warm 2 Tbs. of the olive oil. Working in 2 batches, brown the meatballs on all sides, about 8 minutes per batch. Transfer to a plate. In the same pan over medium heat, warm the remaining 3 Tbs. olive oil. Add the onion and cook, stirring occasionally, until softened and translucent, about 8 minutes. Add the remaining 2 minced garlic cloves and cook for 1 minute. Add the tomatoes and their juices, and season with salt and pepper. Bring to a simmer and cook until the sauce thickens, about 20 minutes. Stir in the remaining 3 Tbs. basil. Add the meatballs to the pan and cook, turning occasionally and basting with the sauce, until cooked through, about 30 minutes. Transfer to a platter and serve immediately with the gnocchi alla Romana alongside. Gnocchi Alla Romana n a 4-quart saucepan over medium-high heat, bring the milk to a simmer. Add the semolina in a thin, steady stream, whisking constantly until incorporated. Reduce the heat to medium-low, add the salt and continue whisking to prevent lumps from forming. Cook, stirring and scraping the bottom and sides of the pan, until the semolina is thick and starts to pull away from the sides of the pan, about 10 minutes. Remove from the heat and stir in 3/4 cup of the cheese, the egg yolks and the 6 Tbs. (3/4 stick) butter until incorporated. Spray a 9-by-13-inch pan with nonstick cooking spray, line the bottom with parchment paper and spray again. Pour the semolina mixture into the pan, spreading it evenly and smoothing the top with a rubber spatula. Cover and refrigerate until firm, about 2 hours. 
 Preheat an oven to 425°F. Butter a 9-inch French skillet. Using a 2 1/2-inch biscuit cutter, cut the gnocchi into rounds. Arrange the gnocchi in the pan so they are overlapping, resembling shingles. Brush the top of the gnocchi with the 3 Tbs. melted butter and sprinkle with the remaining 1/2 cup cheese. Transfer the pan to the oven and bake until the top is golden brown, 30 to 35 minutes. Let rest for 10 minutes,

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