Involtini allEnotecAntica with Gnocchi

• 1 1/4 pounds ground sirloin
• 2 handfuls of grated cheese, such as Parmigiano-Reggiano or Romano cheese, plus more for sprinkling
• A handful of fresh flat-leaf parsley, chopped
• 10 fresh basil leaves, shredded or torn
• 3 garlic cloves, chopped
• 1 egg, beaten
• A couple of handfuls of Italian-style bread crumbs
• Salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil (EVOO), plus more for drizzling
• 1 tablespoon unsalted butter, cut into pieces
• 3 tablespoons all-purpose flour
• 1/2 cup dry red wine (eyeball it)
• 2 cups beef stock or broth
• 1 cup tomato sauce
• 1 head of radicchio, leaves separated
• 1 pound frozen gnocchi (potato dumplings)

1. Bring a large pot of water to a boil for the gnocchi.
2. Mix the beef with the cheese, parsley, basil, garlic, egg, bread crumbs, salt, pepper, and a drizzle of EVOO.
3. Preheat a large, deep skillet over medium heat.
4. Add the tablespoon of EVOO and the butter.
5. When the butter melts, add the flour and cook for 1 minute.
6. Whisk in the wine and stock and bring to a bubble.
7. Add the tomato sauce.
8. Return the sauce to a bubble and reduce the heat to medium low.
9. Form about 20 large meatballs, slightly oval in shape, and wrap in the radicchio leaves.
10. Set them into the hot sauce in an even layer.
11. Spoon a little of the sauce over the tops.
12. Cover and simmer for 10 to 12 minutes.
13. Drop the gnocchi into the boiling water and salt the water to season it.
14. Cook until the gnocchi are tender and floating, 5 to 6 minutes or according to the package directions.
15. Drain well.
16. Arrange 5 wrapped meatballs on each plate.
17. Spoon a touch of sauce over each.
18. Add the gnocchi to the remaining sauce in the skillet.
19. 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.

ground sirloin, cheese, handful of fresh flatleaf parsley, basil, garlic, egg, couple, salt, extravirgin olive oil, unsalted butter, allpurpose, red wine, beef stock, tomato sauce, radicchio, frozen gnocchi

Taken from www.epicurious.com/recipes/food/views/involtini-all-enotec-antica-with-gnocchi-374399 (may not work)