Chef Emily’s Creamy Meatball & Gnocchi Stew

Ingredients

2 – 3 tablespoons extra virgin olive oil

2 medium (about 2 cups) red onions

1 (5-ounce) package plus extra for garnish Frigo® Shredded Parmesan

2 cups half and half

1 ½ cups Frigo® Whole Milk Ricotta Cheese

2 cups water

1 tablespoon Better Than Boullion Roasted Garlic Base

4 cloves garlic, minced

1 (26-ounce) package about 50 frozen cocktail-size chicken or beef meatballs

4 cups chicken or beef broth

pinch of nutmeg

5 sprigs plus extra for garnish fresh thyme

2 packages (16-ounces) potato gnocchi

3 1/2 cups fresh baby spinach

salt and pepper, to taste

dried red chili flakes, garnish, optional

Directions

Warm olive oil in a deep cast or medium-sized stockpot, add the onions and sauté on medium for 10 minutes or until soft and translucent with a sweet flavor. Meanwhile, prep ingredients, occasionally stirring the onions.

In a blender, blend the Frigo® Shredded Parmesan, half and half, Frigo® Whole Milk Ricotta Cheese, water, and Better Than Boullion Roasted Garlic Base until smooth. Set to the side.

When onions are cooked, add the meatballs and garlic. Continue to cook on medium until the meatballs are thawed and evenly browned, about 5 minutes. Then, carefully (ensuring not to break meatballs apart) stir in the blended cheese mixture, broth, thyme, and pinch of nutmeg. When the mixture comes together, add the gnocchi. Turn mixture to medium-high until it comes to a boil and then reduce and allow it to simmer for an additional 10 minutes.

Remove sprigs of thyme and add spinach, cook for 3 minutes or until spinach is wilted.

Taste to adjust salt and pepper as desired.

Finally, divide into bowls and sprinkle with thyme leaves. Serve warm with Frigo® Shredded Parmesan and red chili flakes. Enjoy!

Rad Remix:

Substitute for the meatballs one pound boneless skinless chicken breasts cut into 1/2-inch pieces, sliced mushrooms, and/or Italian sausage sautéed until cooked through.