Chickpea “meatballs” and gnocchi bake

Name: Chickpea “meatballs” and gnocchi bake
Yield: 6 servings
Cuisine: Canada
Ingredients: 【Tomato sauce】; vegetable oil 30 mL (2 tbsp); onion, chopped 1; garlic, minced 3 cloves; diced tomatoes 1 can (796 mL/28 oz); dried oregano 4 mL (¾ tsp); frozen spinach, defrosted ½ package (150 g/5 oz); 【Chickpea and mushroom "meatballs"】; cremini mushrooms, chopped finely 1 package (225 g/8 oz); vegetable oil 30 mL (2 tbsp); salt 1 mL (¼ tsp); chickpeas, drained and rinsed 1 can (540 mL/19 oz); dried oregano 4 mL (¾ tsp); garlic powder 5 mL (1 tsp); dried parsley 15 mL (1 tbsp); egg 1; 【To assemble】; gnocchi 1 package (500 g/18 oz); shredded mozzarella cheese 250 mL (1 cup)

These tender juicy "meatballs" are surprisingly prepared with chickpeas and mushrooms. This is a great way to introduce plant-based proteins into family classics.

Original source ↗

Ingredients

ServingsServes 6Original: Serves 6

【Tomato sauce】
vegetable oil30 mL (2 tbsp)
onion, chopped1
garlic, minced3 cloves
diced tomatoes1 can (796 mL/28 oz)
dried oregano4 mL (¾ tsp)
frozen spinach, defrosted½ package (150 g/5 oz)
【Chickpea and mushroom "meatballs"】
cremini mushrooms, chopped finely1 package (225 g/8 oz)
vegetable oil30 mL (2 tbsp)
salt1 mL (¼ tsp)
chickpeas, drained and rinsed1 can (540 mL/19 oz)
dried oregano4 mL (¾ tsp)
garlic powder5 mL (1 tsp)
dried parsley15 mL (1 tbsp)
egg1
【To assemble】
gnocchi1 package (500 g/18 oz)
shredded mozzarella cheese250 mL (1 cup)

Method 9 steps

Preheat the oven to 190 °C (375 °F) and line a baking sheet with aluminum foil. Set aside.
Prepare the tomato sauce: In a medium saucepan, heat vegetable oil. Sauté onions and garlic for 2 to 3 minutes or until fragrant.
Stir in tomatoes and oregano. Bring to a simmer and cook for 20 minutes.
Using a hand blender, purée sauce and stir in defrosted spinach.
Prepare the "meatballs": In a small pan, sauté mushrooms in vegetable oil and salt over medium heat. Cook for 10 minutes or until all the water evaporates and mushrooms are dry. Allow to cool.
Place chickpeas on the baking sheet and roast in the preheated oven for 5 minutes. Remove from the oven, place in a bowl, and crush with a fork or potato masher. Add cooked mushrooms to the bowl with crushed chickpeas.
Once cooled, stir in oregano, garlic, parsley, and egg. Form into 12 "meatballs" and place on the baking sheet.
Bake for 15 minutes or until internal temperature reaches 74 °C (165 °F).
Boil gnocchi per package instructions and add to tomato sauce. Pour into an oven safe casserole and top with baked "meatballs" and cheese. Return to oven for 20 minutes or until cheese is melted.