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

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.

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.

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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