Creamy Gnocchi and Meatballs

This Creamy Gnocchi and Meatballs dish combines tender, pillowy gnocchi with succulent meatballs in a rich, velvety cream sauce. The traditional Italian flavors are enhanced with a hint of nutmeg and fresh parsley, creating a comforting meal that's perfect for family dinners. This recipe is balanced, satisfying, and adheres to classic culinary principles while incorporating a touch of creativity with the cream sauce.

Ingredients:

• 1 pound potato gnocchi
• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 teaspoon nutmeg
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. Form the mixture into small meatballs, about 1-inch in diameter.
4. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove from skillet and set aside.
5. In the same skillet, add heavy cream and chicken broth. Bring to a simmer and stir in nutmeg. Allow to thicken slightly, about 3-5 minutes.
6. Meanwhile, cook the gnocchi according to package instructions. Drain and add to the cream sauce.
7. Gently fold in the meatballs and simmer everything together for an additional 5 minutes, allowing the flavors to meld.
8. Serve hot, garnished with fresh parsley.