*** Family favorite!***
- 1 lb ground sirloin
- 2 handfuls of grated cheese, such as Parmigiano-Reggiano or Romano cheese, plus more for sprinkling
- A handful of fresh flat-leaf parsley, chopped
- 10 fresh basil leaves, shredded or torn
- 3 garlic cloves, chopped
- 1 egg, beaten
- A couple of handfuls of Italian-style bread crumbs
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 tablespoon unsalted butter, cut into pieces
- 1 small eggplant, peeled and chopped
- 1 small zucchini chopped
- 3 tablespoons all-purpose flour
- 1/2 cup dry red wine
- 2 cups beef stock or broth
- 1 cup tomato sauce
- 1 pound frozen gnocchi (potato dumplings)
Bring a large pot of water to a boil for the gnocchi.
Preheat the oven to 425 for the meatballs
Mix the beef with the cheese, parsley, basil, garlic, egg, bread crumbs, salt, pepper, and a drizzle of EVOO. Form into 1.5" balls and roast in the oven for 18-20 minutes or until brown.
Preheat a large, deep skillet over medium heat. Add the tablespoon of EVOO and the butter. When the butter melts, add in the eggplant and squash and sautee until soft. Add the flour and cook for 1 minute.
Whisk in the wine and stock and bring to a bubble. Add the tomato sauce. Return the sauce to a bubble and reduce the heat to medium low. Cook until sauce thickens to a gravy consistency.
Drop the gnocchi into the boiling water and salt the water to season it. Cook until the gnocchi are tender and floating, 5 to 6 minutes or according to the package directions. Drain well.
When meatballs are done, add them to the sauce. Serve the meatballs and sauce over the gnocchi with a bit of grated cheese on top.
Adapted from: Rachael Ray, 365 No Repeats