Garden Gnocchi & Meatballs

Chef Clark Franklin

For the Gnocchi

• 1 ¼ c all purpose flour
• 2 cans cannellini beans (400g per can), rinsed and drained
• 1 egg
• ¼ c olive oil
• ½ c fresh basil
• ½ c fresh spinach
  
  

For the Meatballs

• 2 slices bread, soaked in milk for 5 minutes
• 24 oz 85% lean ground turkey
• 1 egg
• ¼ c chopped parsley
• 3 Tbsp fresh oregano
• 2 Tbsp grated Parmesan
• 1 Tbsp salt
• ½ tsp black pepper
• ¼ tsp crushed red pepper
• 1 onion, minced
• 6 cloves garlic, minced
• 2 Tbsp olive oil
  
  

For the Sauce

• 5 lbs ripe tomatoes
• 1 tsp salt
• 2 Tbsp olive oil
• 1 Tbsp tomato paste
• 1 garlic clove, halved
• 1 basil sprig
• 1 bay leaf
  
  

Directions

For the Gnocchi

1. To make the gnocchi, place basil, spinach and cannellini beans in a food processor and pulse until combined.
2. Measure flour, egg, 1 Tbsp oil and 1 tsp salt in a stand mixer with the dough hook.
3. Work dough in the mixer for 5-6 minutes until a round ball forms. Enclose dough in plastic wrap and chill for 15 minutes.
4. On a smooth counter top, sprinkle some flour. With a bench scraper or knife, cut dough ball into 4 equal pieces. Work the dough into a rope shape, starting from the center and moving out towards the ends.
5. Cut the dough rope into 3⁄4 inch segments. Take the back of your fork and gently roll the gnocchi.
6. Blanch dough in salted boiling water until they float (roughly 5 minutes).
7. Quickly place dough in iced water and then strain.
   
   

For the Meatballs

1. In a mixing bowl, measure spices and herbs.
2. Mince garlic and onion. Mix well with ground turkey, bread, parmesan, and oil.
3. Using a small scoop, weigh meat and form 3 oz patties. Roll into balls.
4. Bake in the oven at 350 degrees for 10 minutes. Remove from the oven and strain oil.
   
   

For the Sauce

1. Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish.
2. Press the cut side of the tomato against the large holes of a box grater and grate tomato flesh into a
   bowl. Discard skins. You should have about 4 cups.
3. Put tomato pulp in a low, wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf.
4. Bring to a boil, then lower heat to a brisk simmer.
5. Reduce the sauce by almost half, stirring occasionally, to produce about 2½ cups of medium-thick sauce (about 10 to 15 minutes). Taste and adjust salt.
   
   

To Prepare for Dinner

1. Now heat your meatballs in the Tomato sauce for 10 minutes.
2. In a saute pan, drizzle 2 Tsp oil over medium heat.
3. Place gnocchi in a saute pan and sear to golden brown. Add sauce and meatballs and simmer for 2 minutes.
4. Just before plating, add fresh arugula and basil. Garnish with Parmesan Cheese.