Gnocchi and Meatballs

In a large bowl, combine meats with eggs. Mix in herbs and seasoning until evenly combined.

Add bread crumbs and continue mixing everything together. Slowly add in milk. Mixture should be moist but still able to hold their shape when rolled into balls.

Heat oil on medium setting in a large fry pan (deep pan is best). Grab a chunk of meat mixture and begin to shape into meatballs. The size is completely of choice (they will shrink slightly). Add meatballs to heated pan.

Slightly brown each sound of the meatballs for approximately 3-5 minutes each. Add sauce and bring to a slight boil. Reduce heat immediately, cover, and allow meatballs to cook on low heat for about 30 minutes. Prepare your gnocchi in the meantime!

Bake potatoes until completely cooked all the way through (about an hour and 15 minutes in a 400°F oven) OR boil them (quicker method). Cool them in an ice bath and remove the skins (take caution when hot!).

Place the potatoes in a large bowl and begin mashing until completely smooth and no chunks remain. Add flour and salt and mix well with hands.

Lightly flour a large baking sheet and grab a good chunk of the gnocchi mixture. Begin forming "snake" like rolls but rolling the mixture between your two hands (see photo).

Cut off small 2cm pieces from the roll and using a gnocchi board or a fork roll the piece to form the indents seen in typical gnocchi. While you're doing this, bring a large pot of water to a boil with a generous amount of salt (about 2 tbsp).

Add gnocchi to boiling water and wait until they raise to the top. When you see them floating at the top they are finished. Use a strainer or strainer spoon to remove water.

Remove meatballs from sauce if they are finished cooking and add gnocchi. Mix until all gnocchi is covered in sauce.

Add gnocchi and meatballs to a large dish and sprinkle with Parmesan. Enjoy!