For the Meatballs
- 400g British turkey breast mince
- ½ tsp chilli powder
- ½ tsp ground nutmeg
- 1 medium egg
- Salt and pepper, to taste
- 2 tbsp oil
- 6 spring onions, finely chopped
- 2 cloves garlic, crushed
- 10g chicken stock cube, crumbled
- 3 tbsp soy sauce
- 400ml water, roughly
- 100g ready to eat gnocchi
- 100g bag baby spinach leaves
- 2 tbsp cornflour or arrowroot
- 4 tbsp water
- 2 tbsp chopped coriander
Place all the ingredients for the meatballs into a bowl and mix well. Next form into balls the size of a small walnut, then chill well.
Heat a large frying pan or wok. Add half the oil and swirl around well. Add the meatballs and brown nicely, for 3-4 minutes. Once browned, remove from the pan and place on a plate.
Add the remaining oil to the pan and add the spring onions, garlic, stock cube, soy sauce and water and bring to the boil. Add the meatballs and gently simmer for 6-8 minutes. Add the gnocchi and spinach and cook for a further 2-3 minutes.
Mix the cornflour with the water and add a little to the boiling juices until slightly thickened. Garnish with the coriander, to serve.
Copyright Phil Vickery