Chickpea “Meatballs” and Gnocchi Bake

Tomato sauce: (to save time, substitute with one jar of pre-made marinara sauce)

30 ml vegetable oil

1 onion, chopped

3 cloves garlic, minced

1 diced tomatoes

4 ml dried oregano

½ frozen spinach, defrosted

Chickpea and mushroom “meatballs”:

1 cremini mushrooms, chopped finely (about about 375 mL/1½ cups)

30 ml vegetable oil

1 ml salt

1 chickpeas, drained and rinsed

4 ml dried oregano

5 ml garlic powder

15 ml dried parsley

1 egg

To assemble:

1 gnocchi, cooked

250 ml shredded mozzarella cheese

Preheat the oven to 190°C (375°F) and line a baking sheet with aluminum foil. Set aside.

In a medium saucepan, heat the vegetable oil. Sauté the onions and garlic for 2 to 3 minutes or until fragrant.

Stir in tomatoes and oregano. Bring to a simmer and cook for 20 minutes.

Using a hand blender, purée sauce and stir in defrosted spinach.

In a small pan, sauté mushrooms in vegetable oil and salt over medium heat. Cook for 10 minutes or until all the water evaporates and the mushrooms are dry. Allow to cool.

Place the chickpeas on the baking sheet and roast in the preheated oven for 5 minutes. Remove from the oven, place in a bowl, and crush with a fork or potato masher. Add cooked mushrooms.

Once cooled, stir in oregano, garlic, parsley, and egg. Form into 12 “meatballs” and place on the baking sheet.

Bake for 15 minutes or until internal temperature reaches 74°C (165°F).

Add cooked gnocchi to the tomato sauce. Pour into an oven safe casserole and top with baked “meatballs” and cheese. Return to oven for 20 minutes or until cheese is melted.

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Chickpea “Meatballs” and Gnocchi Bake