Baked Pesto Pork Meatballs with Creamy Gnocchi

Ingredients

• For the Meatballs • •
1 pound ground pork
1/2 cup Alessi Pesto
1/2 teaspoon Alessi Sea Salt
1/2 cup Panko Bread Crumbs
• For the Gnocchi • •
1 package Alessi Gluten Free Gnocchi
2 slices uncured bacon, chopped
1/2 cup unsalted butter
2 cloves garlic, minced
1 tablespoon tapioca flour
1/2 tablespoon porcini mushroom powder (grind Alessi Dried Porcini Mushrooms in a food processor)
1/2 cup whole milk
1/2 cup half-and-half
ancho chili powder, salt, pepper, to taste
Alessi Balsamic Reduction for drizzling
fresh chopped parsley for garnish

Preheat oven to 375
Line a baking sheet with parchment paper
Make the meatballs by combining the ground pork, pesto, salt and bread crumbs. Mix well. Then form into approximately 1.3 ounce meatballs (makes about 15 meatballs).
Place the meatballs on the parchment lined baking sheet and bake at 375 for 30 minutes. Flip the meatballs halfway through baking to keep a consistent shape (so they don't end up flat on one side.

Cook the Gnocchi according to package directions. Drain and set aside.
Heat a large sauce pan or skillet over medium high heat. Add the bacon and cook until crisp.
Reduce heat to medium and add the garlic and butter and stir until the butter is melted. Be sure to not burn the garlic.
Sprinkle the mixture with the tapioca flour and mushroom powder. Stir until combined.
Gradually add the milk and half and half, stirring or whisking constantly until all milk/half and half is added and the mixture is smooth.
Taste and add ancho chili powder and salt to taste.
Add the gnocchi to the sauce and mix well until coated.

Divide the gnocchi/sauce mixture between two plates or large bowls. Top with 3-4 meatballs.
Save remaining meatballs for another meal, meatball subs or another pasta dish. Or serve as an appetizer!

Featured on: This Gal Cooks