I had these mini versions of stuffed cabbage, meatballs in radicchio, in Rome, near the Spanish Steps at Enotec’Antica (Ancient Wine Bar), which is a real haunt of mine when in the city. This is a total guess at their recipe, but it’s really tasty—try it, soon! It’s closer to you tonight than Rome is, I bet!
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil for the gnocchi.
Step 2
Mix the beef with the cheese, parsley, basil, garlic, egg, bread crumbs, salt, pepper, and a drizzle of EVOO.
Step 3
Preheat a large, deep skillet over medium heat. Add the tablespoon of EVOO and the butter. When the butter melts, add the flour and cook for 1 minute. Whisk in the wine and stock and bring to a bubble. Add the tomato sauce. Return the sauce to a bubble and reduce the heat to medium low.
Step 4
Form about 20 large meatballs, slightly oval in shape, and wrap in the radicchio leaves. Set them into the hot sauce in an even layer. Spoon a little of the sauce over the tops. Cover and simmer for 10 to 12 minutes.
Step 5
Drop the gnocchi into the boiling water and salt the water to season it. Cook until the gnocchi are tender and floating, 5 to 6 minutes or according to the package directions. Drain well.
Step 6
Arrange 5 wrapped meatballs on each plate. Spoon a touch of sauce over each. Add the gnocchi to the remaining sauce in the skillet. Coat the gnocchi in the remaining sauce and season with a little grated cheese, salt, and pepper, then serve alongside the meatballs in red lettuce wraps.
