Ingredients

Method

• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 celery sticks, finely chopped
• 3–4 T Italian parsley chopped
• 2 garlic cloves, crushed
• 4 T olive oil
• Sea salt and freshly ground black pepper, to taste
• 2 x 800 g Italian whole peeled tomatoes in tomato juice cans
• 625 ml chicken stock
• 500 g Woolworths readymade potato gnocchi
• 300 g Woolworths readymade beef frikkadels
• Italian parsley, chopped, for sprinkling
• Shaved Parmesan, for serving

Method

Ingredients

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.

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