serves 2-4 kids
1 pack Gnocchi
6 Provenance maple syrup sausages
For the pesto:
1 punnet of cherry tomatoes
50g whole almonds (toasted)
1 lemon (juice)
50ml olive oil
Pre-heat the oven to 180 deg C.
Start by making the meatballs using the sausages. Simply pinch small amounts of the sausage meat out of the skin to make small sized meatballs, about the same size as one of the gnocchi.
Now onto the pesto. Drizzle the tomatoes with a small amount of oil and a pinch of salt and cook in the oven for 10-15 minutes and until blistered.
Once cooked, allow the tomatoes to cool for a couple of minutes then add to a small blender (or use a stick blender). Add the toasted almonds, Parmesan, basil, lemon juice and a pinch of salt and blend until smooth.
Put the pesto to one side. Take a large frying pan on a medium high heat and add a small amount of oil. Add the meatballs and fry for around 4-5 mins until nicely coloured all over and cooked trough.
Boil the gnocchi in a pot of water until cooked (around 2-3 mins), strain. Add to the pan of meatballs and pour in the pesto and toss together then serve.