Gluten-Free Gnocchi with Mini Chicken Sausage Meatballs

Gluten-Free Gnocchi with Mini Chicken Sausage Meatballs

Ingredients

• 1 pound gnocchi (or however much you have, I actually used a bit less than 1 pound)
• 1 ½ lbs ground chicken
• 1 tbsp grill seasoning (I used the McCormick grill seasoning we had in my cupboard)
• 1 tsp fennel seeds (found with the spices at the grocery store)
• ¼ cup tender sun dried tomatoes (I used a pouch sold at my Kroger store)
• 20 leaves fresh basil (small container’s worth)
• 2 tbsp extra-virgin olive oil (plus a bit more to drizzle)
• 1 medium onion, finely chopped
• ½ tsp crushed red pepper
• 1 can (28 oz) crushed tomatoes
• 1 can (8 oz) tomato sauce
• Grated Parmesan cheese

Instructions

1. Preheat oven to 400 degrees.
2. Bring a pot of water to boil for gnocchi. Season the water with salt, add gnocchi and cook according to the package instructions.
3. Place ground chicken in a medium bowl. Add grill seasoning and fennel seeds.
4. Pile sun-dried tomatoes on top of each other in small stacks and slice into thin strips. Add into bowl with ground chicken. Pile 10 basil leaves on top of one another and roll into a log. Shred basil by slicing the log into thin pieces. Add basil to bowl then drizzle some extra-virgin olive oil on top and mix all ingredients together.
5. Take meat mixture and roll into mini balls measuring 1 ½ inches across. Place on cookie sheet and bake at 400 degrees for 10 to 12 minutes.
6. Preheat a large skillet over medium heat and add 2 tbsp of extra-virgin olive oil, the chopped onions, and the crushed red pepper. Cook for 5 minutes, stirring frequently. Then, stir in the tomatoes and sauce. Season with salt and pepper. Simmer on low heat. Stir in the remaining 10 basil leaves.
7. Drain gnocchi once cooked and remove the mini chicken sausage meatballs once they done. Toss the meatballs into the sauce.
8. Add the gluten-free gnocchi into the skillet as well. Toss with the sauce and meatballs. Serve with fresh Parmesan cheese over top.

Source: gfreelaura