The other weekend I had a guest over for the weekend, a red haired, little gourmand that happily ate everything I cooked for her. She had eggplants and tofu pasta and pork rolls stuffed with apples and prunes and apparently loved it all. On the last night, I prepared some little cute gnocchi, which I paired with just as cute little meatballs. And those were a big hit too. I loved having Luci around for the weekend and I hope she liked spending the weekend with me too.
These gnocchi are perfect for the little ones and are great for adults too. Luci seemed to particularly like the meatballs, while I was very happy to eat them that night and the leftovers the day after.
For the gnocchi
- 1 large potato
- 1 sweet potato
- flour as needed
- 2 tbsp grated parmesan
For the meatballs
- 1/2 lb ground turkey
- 1 pinch sage
- 1/4 cup bread crumbs
- olive oil
for the gnocchi
- Boil the whole, unpeeled potatoes until cooked through (about 20 minutes). When cooked, drain the potatoes and peel them. Place them in a colander and place the colander over the hot pan so that the potatoes can steam dry.
- Once the potatoes are dry and cool enough to handle, mash them using a potato ricer and add the grated parmesan and 2 tbsp flour. Mix the dough adding more flour if needed. The dough should stop being sticky, but should stay rather soft.
- Roll the dough out in long sticks and cut them in gnocchi a tad bigger than an hazelnut. Cook them by throwing them in salted boiling water in batches of about 20 gnocchi at a time. Fish them out as soon as they start floating and drain them.
For the meatballs
- Mix the turkey with the breadcrumbs, the sage, salt and pepper. Roll the meat into meatballs more or less the same size as the gnocchi.
- Cook the meatballs in a hot pan with a bit of olive oil. Mix the gnocchi and the cooked meatballs. Shave a generous amount of parmesan on top and serve hot.