Meatballs with Tomato Brandy Cream Sauce and Crispy Gnocchi

Instructions

 

Meatballs (Air Fryer)

1. Prepare the Mix: In a large bowl, mix the pork mince, shallots, garlic, smoked paprika, breadcrumbs, parsley, egg, and salt.
2. Shape and Air Fry: Form into meatballs (about 1.5 inches in diameter). Preheat the air fryer to 180°C (350°F). Spray the basket with a little oil, place the meatballs inside, and cook for 12-15 minutes, shaking halfway through. Check that they are cooked through.

Tomato Brandy Cream Sauce

1. Combine Ingredients: In a saucepan, add the tomatoes, chicken stock, brandy, white pepper, nutmeg, and salt. Stir well.
2. Simmer: Bring to a low simmer and stir in the double cream. Keep warm over low heat while the other elements finish.

Sage (Air Fryer)

1. Crisp Sage Leaves: Spray fresh sage leaves lightly with oil and place them in the air fryer at 180°C (350°F) for 2-3 minutes, until crisp.

Gnocchi (Air Fryer)

1. Parboil: Boil the gnocchi for 2 minutes or until they float. Drain and let dry in a colander.
2. Air Fry: Spread the gnocchi on the air fryer basket in a single layer, spray with butter-flavored spray or oil, and air fry at 200°C (390°F) for 10-12 minutes, shaking halfway through, until golden and crispy.

Assemble

1. Plate the crispy gnocchi.
2. Add the cooked meatballs and generously spoon over the tomato brandy cream sauce.
3. Garnish with fried sage leaves, Aleppo pepper, and Parmesan cheese, if desired.

 

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