Meatballs and Gnocchi in a Creamy Mushroom Sauce

This hearty dish combines tender meatballs, pillowy gnocchi, and a rich, creamy mushroom sauce for a comforting meal that’s perfect for any occasion. Packed with savory flavors and fresh herbs, this recipe is easy to make and sure to impress. Whether you’re serving it for dinner or entertaining guests, it’s a crowd-pleaser that delivers on taste and texture!

Ingredients

For the Meatballs:

• 750 g minced beef (80/20) – Keeps the meatballs juicy and flavorful.
• 1 brown onion, finely diced – Adds sweetness and moisture.
• 2 tsp minced garlic – Boosts savory aroma.
• 4 tbsp breadcrumbs – Helps bind the mixture.
• 1 egg – Acts as a binder.
• 5 tbsp milk – Keeps the meatballs moist.
• ½ tsp mixed Italian herbs – Adds depth of flavor.
• 2 tbsp olive oil – For frying the meatballs.
• ½ tsp salt – Balances flavors.
• ¼ tsp black pepper – Enhances seasoning.

For the Creamy Mushroom Sauce:

• 60 g unsalted butter – Base for the roux.
• 3 tbsp plain flour – Thickens the sauce.
• 500 g gnocchi – Adds soft, chewy texture.
• 200 g white mushrooms, thinly sliced – Earthy and hearty.
• 2 tsp thyme leaves, fresh – Adds aromatic notes.
• 1 tbsp basil, fresh – Brightens the sauce.
• 2 tsp oregano, fresh or dried – Adds Mediterranean flair.
• 1 cup beef stock – Rich and savory base.
• ¾ cup vegetable stock – Lightens and balances the sauce.
• ¾ cup double heavy whipping cream – Creates a luxurious creaminess.
• ¾ cup grated mozzarella cheese – Melty and gooey goodness.
• ½ cup grated Parmesan cheese – Adds nutty, salty depth.
• Pinch of chili flakes (optional) – For a hint of heat.
• Salt & pepper, to taste – Final seasoning touch.

Step-by-Step Instructions

How to Make the Perfect Meatballs

1. Mix Ingredients Thoroughly: In a large bowl, combine minced beef , diced onion , garlic , breadcrumbs , egg , milk , salt , pepper , and Italian herbs . Use your hands or a spoon to mix until everything is just combined—avoid overmixing to keep the meatballs tender.
2. Form the Meatballs: Shape the mixture into balls about the size of a golf ball. This size ensures they cook evenly and stay juicy inside. Place them on a tray ready for cooking.
3. Brown the Meatballs: Heat olive oil in a large frying pan over medium-high heat . Fry the meatballs, turning occasionally, until golden brown all over. This step locks in juices and develops flavor.
4. Finish Cooking in the Oven: Preheat your oven to 150°C (300°F) . Transfer the browned meatballs to a baking tray and bake for 5–6 minutes to ensure they’re cooked through without drying out.

Preparing the Creamy Mushroom Sauce and Gnocchi

1. Make the Roux: In the same pan used for the meatballs, melt butter over medium heat . Whisk in flour until it forms a smooth paste—this is the base that thickens your sauce.
2. Add the Stocks: Gradually whisk in beef stock and vegetable stock , stirring constantly until the mixture boils and thickens.
3. Add Cream and Herbs: Stir in the double cream , fresh thyme , basil , oregano , and chili flakes (if using). Let the sauce simmer gently for 2–3 minutes.
4. Cook Mushrooms and Gnocchi: Add the sliced mushrooms and uncooked gnocchi to the pan, stirring until the mushrooms soften and the gnocchi start to cook (about 5–7 minutes). The gnocchi will float to the surface when done.
5. Add Cheeses: Sprinkle in mozzarella and Parmesan cheese , stirring until melted and the sauce thickens to a creamy consistency. Season with salt and pepper to taste.
6. Combine Meatballs: Return the cooked meatballs to the pan, gently tossing to coat them in the sauce. Let everything cook together for 4–5 minutes to meld flavors.

Serving Suggestions

• Garnish with extra fresh herbs like parsley or basil for a pop of color.
• Serve with crusty bread or a side salad for a complete meal.

Tips for Success

• Vegetarian Option: Swap the beef for plant-based mince and use vegetable stock exclusively for a vegetarian version.
• Make Ahead: Prepare the meatballs and sauce separately ahead of time. Reheat gently on the stovetop before combining and serving.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days . Reheat in the microwave or on the stovetop with a splash of stock or cream to retain moisture.
• Freezing: Freeze the meatballs and sauce separately for up to 3 months . Thaw overnight in the refrigerator before reheating.

Why You’ll Love This Recipe

This Meatballs and Gnocchi in a Creamy Mushroom Sauce is a satisfying blend of textures and flavors. The tender, juicy meatballs are perfectly complemented by the pillowy gnocchi and the rich, herby mushroom sauce. With its creamy, cheesy finish, this dish is pure comfort food that’s easy to prepare yet feels indulgent. Whether you’re feeding your family or hosting friends, this recipe is sure to be a hit. Dive into this cozy, flavorful dish and enjoy every bite!