Venison Meatball Gnocchi with Harissa Sage Butter

Name: Venison Meatball Gnocchi with Harissa Sage Butter with pine nuts, eggplant & Parmigiano Reggiano
Total time: 20m
Yield: 2
Ingredients: 240 g Provençal venison meatballs; 400 g Gnocchi; 200 g Mix of carrot, onion and celery; 1 pack Diced tomatoes with garlic & onion; 1 piece Eggplant; 1 sachet(s) Middle Eastern spice mix; 30 g Harissa; 1 sachet(s) Hello Harissa; 10 g Fresh sage; 10 g Pine nuts; 20 g Parmigiano Reggiano DOP; 1 tablespoon [Plant-based] butter; 3 tablespoon Olive oil; 50 milliliters Water for the sauce; 1 tablespoon Balsamic vinegar; 1 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

with pine nuts, eggplant & Parmigiano Reggiano

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Calories

942 kcal

Protein

39.4g protein

Difficulty

Easy

Allergens:

Gluten
Tarwe
Selderij
Melk (inclusief lactose)
Soja
Mosterd
May contain traces of allergens
Selderij

The harissa sage butter in this recipe is full of rich, spiced flavour. Browned butter, sage and pine nuts bring nutty depth, while the harissa adds a gentle heat and smokiness.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

120 g

Provençal venison meatballs

(Contains: Gluten, Tarwe)

200 g

Gnocchi

(Contains: Soja, Mosterd, May contain traces of allergens, Gluten, Tarwe)

100 g

Mix of carrot, onion and celery

(Contains: Selderij)

½ pack

Diced tomatoes with garlic & onion

½ piece

Eggplant

½ sachet(s)

Middle Eastern spice mix

15 g

Harissa

½ sachet(s)

Hello Harissa

5 g

Fresh sage

(Contains: Selderij, May contain traces of allergens)

5 g

Pine nuts

10 g

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

Not included in your delivery

½ tablespoon

[Plant-based] butter

1.5 tablespoon

Olive oil

25 milliliters

Water for the sauce

½ tablespoon

Balsamic vinegar

½ teaspoon

Honey [or plant-based alternative]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3943 kJ

Calories942 kcal

Fat38.8 g

Saturated Fat10.3 g

Carbohydrate97.5 g

Sugar22.9 g

Dietary Fiber11.4 g

Protein39.4 g

Cholesterol108.3 mg

Salt4.8 g

Potassium335 mg

Calcium226.8 mg

Iron100.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Frying Pan

•Tall-Sided Pan

•Casserole with Lid

Cooking Steps

Discard the sage stems.
Melt a knob of butter in a large frying pan over medium-high heat. Fry the pine nuts with the sage for 3 - 4 minutes, stirring continuously.
The butter will sputter at first, but will proceed to foam and turn lightly brown. When this happens, transfer to a bowl.
Stir in the harissa and set aside.

Dice the eggplant.
Heat a drizzle of olive oil in the same pan over medium-high heat.
Fry the meatballs with the eggplant for 8 - 9 minutes. Season with salt and pepper.
Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the gnocchi for 9 - 10 minutes, or until golden brown.

Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Add the vegetable mix and the water for the sauce, then steam for 4 minutes, covered.
Grate the cheese in the meantime.
Deglaze the vegetables with the balsamic vinegar and the diced tomatoes.

Stir in the honey, the Hello Harissa* and the Middle Eastern spices. Season to taste with salt and pepper, then simmer over low heat until serving.
Serve the sauce on deep plates with everything else on top.
Garnish with the cheese, the harissa sage butter and the pine nuts.

*Take care, this ingredient is spicy! Use as preferred.