Gnocchi Meatball Bake with Capsicum Sauce

Ingredients

• 10 cherry tomatoes, halved
• 500g (1.1lb) Potato Gnocchi
• 3 tsp. olive oil
• 1 cup low fat tasty cheese
• *Meatballs:
• 500g (1.1lb) pork or beef mince (or half n half)
• 1 tbsp. dried or onions flakes
• 1 tsp. ground garlic
• 2 tbsp. chutney or relish
• 2 tsp. Dijon mustard
• 1 egg
• ¼ cup breadcrumbs
• Salt and pepper
• *Sauce:
• 1 large Red Capsicum (Bell Pepper), sliced thinly
• 1 bottle (700g) tomato passata (or 2 cans crushed tomatoes)
• 2 tbsp. onion flakes
• 2 tsp. ground garlic (or freshly crushed)
• 1 tbsp. Italian herbs dried
• 1 tbsp. brown sugar
• 1 cup water

Method

1. 1Preheat oven 180C (350F).
2. 2In a large bowl place all meatball ingredients and mix well with your hands. Roll into tiny meatballs, between a 10 and 20c piece. Place on a plate then place in fridge until ready to cook.
3. 3Boil water in a pot to cook gnocchi. Once water is boiling, place gnocchi and cook for 4-5 minutes. Don’t overcook as it will still cook in oven. Drain and set aside.
4. 4In a large non-stick pan or wok, heat 1 teaspoon of olive oil and place half the meatballs in pan and brown, approx. 3-4 minutes, keep shifting them around so all sides are browned. Take off heat and place on a new plate then add 1 more teaspoon olive oil and start process with the remaining balls, then when cooked place with the others on the plate.
5. 5Keep pan going and add remaining oil, add capsicum and stir fry for 4-5 minutes. Add Passata, water, onion flakes, garlic, herbs and sugar, stirring and turn down heat and simmer, adding the meat balls in after 1-2 minutes.Season with Salt and Pepper to taste. Simmer a further 5 minutes. Now add gnocchi and incorporate until all mixed in.
6. 6In 6 small baking dishes or 1 large place mixture, add halved tomatoes facing up, sprinkle cheese over top and bake for 20 minutes in oven.
7. 7Serve with a side salad.