Meatball stroganoff with gnocchi

Using meatballs and gnocchi, this stroganoff makes the perfect winter family dinner, full of hearty and comforting flavours.

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Meatball stroganoff with gnocchi
  • 500 gram lean beef mince
  • 3 clove garlic, crushed
  • 1 green onion, finely chopped
  • 2 teaspoon vegetable or olive oil
  • 1 brown onion, halved, finely chopped
  • 200 gram button mushrooms, thinly sliced
  • 2 tablespoon tomato paste
  • 2 tablespoon plain flour
  • 1 1/2 cup salt-reduced beef stock
  • 1/4 cup sour light cream
  • 2 tablespoon chopped flat-leaf parsley, plus extra leaves, to serve
  • 500 gram packet bought potato gnocchi


Meatball stroganoff with gnocchi
  • 1
    Combine mince, 1 clove of garlic and green onion in a bowl. Roll mixture into 24 meatballs. Heat oil in a large deep frying pan over moderately high heat. Add meatballs; cook and turn for 2 minutes or until browned. Transfer to a heatproof plate.
  • 2
    Reduce heat to moderate. Add brown onion to pan; cook and stir for 2 minutes or until softened. Add mushroom and extra garlic; cook and stir for 2 minutes or until soft. Add tomato paste and flour; cook and stir for 1 minute or until mixture thickens.
  • 3
    Gradually whisk in beef stock until combined. Bring to the boil, stirring. Return meatballs to pan. Reduce heat to low. Simmer, covered, for 5 minutes or until meatballs are cooked. Stir in sour cream; simmer for l minute more or until heated. Stir in parsley.
  • 4
    Cook gnocchi in a large saucepan of boiling salted water for 3 minutes or until they float to surface. Drain; spoon equally into serving bowls. Top with meatball mixture.


Use 2 large beef stock cubes and 1 1/2 cups water instead of liquid stock.