Meatball Gnocchi Bake

Soak the fresh breadcrumbs in the cream and set aside.

Slice the onion and the cloves of garlic. Fry in a pan on a medium-low heat with a drizzle of olive oil.

While it is frying, slice up the stalks of the parsley and add to the pan, mixing everything together until the ingredients have softened. Take off the heat.

In a separate bowl place your minced beef. De-case the sausages, pushing the meat out of the sausage into the bowl and discarding the skins.

Add the fried onion, garlic and parsley into the mix. Add your soaked white breadcrumbs to the bowl. Begin to mix everything together.

Once mixed, create small meatballs, placing on a chopping board or tray. Cover and leave to rest in the fridge for 20 minutes.

After 20 mins, remove the meatballs from the fridge and begin to cook the meatballs in a pan on a medium heat with a drizzle of olive oil. Gently turn the meatballs, letting them gain shape as they cook.

Once they have browned off, add 2 tins of tomatoes to allow the meatballs to cook through.

In a separate bowl, add your gnocchi and cover with boiling water so they half cook. After 5 mins, drain the gnocchi.

Add them to the meatball pan and mix everything together, making sure everything is covered in tomato sauce.

Top with mozzarella and pop your pan under the grill until bubbling - this will take a couple of mins. Serve and enjoy.