Meatball Gnocchi alla Sorrentina

Meatball Gnocchi alla Sorrentina

We have teamed up with Tony from @fitfatfunfood to create some delicious valentines inspired recipes help show your loved ones just how much you love them,

This recipe is based on a classic dish served in Sorrento but I’ve added meatballs. You can use the same meatball recipe as above or add other flavourings - good ones are fresh chopped sage or rosemary, garlic, nutmeg, black pepper, parmesan.

You’ll need (for 2)



4 Lane Farm Brundish sausages

1 sprig of rosemary chopped

pinch of chilli flakes

few grinds of black pepper



1 tin of tomatoes (I used Mutti San Marzano tomatoes) whizzed in a bender

1 tbs olive oil

1 finely chopped red onion

a handful of Lane Farm smoked bacon lardons

1 clove garlic

pinch of chilli flakes

1 sprig rosemary chipped

handful of fresh spinach


250g of potato gnocchi

Half a ball of mozzarella

50g grated parmesan



Mix sausage ingredients and - using wet hands - roll into golf ball sized meatballs

Heat the oil and start browning the meatballs

Add the lardons and onions and continue to gently fry another 5 minutes

pour on the tomatoes and half a tin of water

Allow to simmer gently with a lid on for 30 minutes.

Add the spinach and mix through to wilt


Heat up oven to 180c and heat up an ovenproof dish - I used one about 10 inches by 6


Add the gnocchi straight into the sauce and meatballs and heat through (Don’t boil them in water beforehand despite what the packet instructions say or they will be too claggy)

Empty into your ovenproof dish and tear the mozzarella and dot across the top and add your gated parmesan.


Bake for 25 minutes and serve with a lovely salad.