Veal and sage meatballs and pasta with gorgonzola-walnut sauce Recipe | Food Network UK

Ingredients

• 450g gemelli pasta or other short cut pasta
• Salt
• 450g minced veal
• 1 egg
• 2 cloves garlic, finely chopped
• 6 to 8 sage leaves, finely chopped, a couple of tablespoons
• 35g bread crumbs, a couple of handfuls
• 35g grated Parmigiano Reggiano
• 1/4 tsp freshly grated nutmeg, eyeball it
• Ground black pepper
• Extra-virgin olive oil, for drizzling
• 40g chopped walnuts, divided
• 30g butter
• 2 tbsp plain flour
• 240ml double cream
• 240ml chicken stock
• 120ml dry white wine
• 225g Gorgonzola, crumbled
• 135-180g rocket or baby spinach, cleaned and trimmed