Tonight on Cooking Across the Globe 🌏 my son asked for my Italian Meatballs! I love this dish because it it relatively easy, super tasty, and makes enough for 2 teenage boys! This dish is very different than my Swedish Meatballs. Instead of a creamy brown gravy, I use Italian spice, a rage sauce and fresh Parmesan. A side salad 🥗 from our garden rounded out this yummy meal!
Tonight on Cooking Across the Globe 🌏 we went to a Michelin Star restaurant for classic Pizza Margherita! Ok, that is lie but Lars’ version was better than any pizza I have ever had. Freshly made dough, homemade pomodoro sauce, homemade mozzarella, basil from the garden and BAM! I’m in heaven. 3 pies have already been inhaled! This could be dangerous 😳
Our Cooking Across the Globe 🌏 take us to the Continent of Europe! We are feeling for our Italian friends and so we thought we would make tonight’s dinner in honor of all Italian people. With an abundance of potatoes with a craving for past, we decided on Gnocchi! Super easy and delicious. We had about 15 Italian cookbooks and finally settled on one recipe.
4 medium russet potatoes
1 teaspoon salt, plus more for the water
1 teaspoon pepper
1 cups all-purpose flour, extra to dust
2 tablespoons butter, for pan frying
- Add the potatoes to a large pot of cool salted water. Bring the water to a boil and cook for 20-25 minutes, or until a fork can easily pierce a potato. Drain the potatoes and set aside until cool enough to handle but still warm.
- Using a peeler or your fingers, remove the skin from the potatoes. In a medium bowl, mash the potatoes until all lumps are gone. Add the salt and pepper and mix well. Make a well in the center of the potatoes and crack an egg into it. Whisk the eggs briefly. Then, using your hands, gently mix it into the potatoes until evenly distributed.
- Put 1 cups of flour onto a clean surface and turn out the potato dough onto it, keeping the remaining cup close by in case you need it. Working quickly and carefully, knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid. Slice the dough into 4 parts.
- Roll out 1 part into a long rope, about 1 inch wide, cutting in half and working with 1 half at a time if the rope is becoming too long. Slice the rope into -inch squares and set aside on a lightly floured surface. Repeat with the remaining dough.
- If desired, place a fork on your work surface and slide each gnocchi square from the base of the fork prongs to the top so they make a decorative shape.
- Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure they are not sticking. Boil until they float to the surface; after another 15-30 seconds in the water, remove.
- In a pan over medium heat, melt butter and add the sage. Add the gnocchi and toss until lightly golden.