6
Easy
15 minutes
45 minutes
1. Gently soften the vegetables, parsley and garlic in the olive oil. Season to taste. Add the tomatoes and mash roughly. Simmer fairly briskly for 5 to 10 minutes.
2. Add 2 cups chicken stock. Cover and simmer gently for 30 minutes. Blend and check the seasoning. Add the remaining stock and bring to a simmer.
3. Add the gnocchi, stirring with a large fork to separate the dumplings. Simmer for a few minutes until the dumplings rise to the surface. Add the frikkadels and heat through. Serve sprinkled with parsley and pass around the Parmesan at the table.
Cook’s note: Use vegetable stock and falafel for a vegetarian option.
