Meatballs with Tomatoes and Mozzarella

For the gnocchi: Rinse the potatoes and cook in boiling salted water for 30 minutes, until tender. Pour off water and let dry slightly in hot pan, then remove and let cool slightly. Peel the potatoes and pass through a potato ricer while still warm. Spread the potatoes on a flour-dusted work surface. Season to taste with salt and nutmeg. Sprinkle the flour and the egg over the potatoes, and knead until a smooth dough forms. Remove 1/3 of the dough, and roll out into a long rope, about 3 cm (approximately 1 inch) thick. Cut into 1 cm (approximately 1/2 inch) thick pieces and indent with the tines of a fork. Repeat the process with the remaining dough.

For the meatballs: Peel the garlic and pass through a press into the ground meat mixture. Mix in the egg, oregano, breadcrumbs and salt and pepper to taste. Form the mixture into 8 meatballs. Cook the meatballs in 2 tablespoons of oil until golden brown all over.

Rinse the tomatoes, remove the core and cut into slices. Drain the mozzarella and cut into slices.

Preheat the oven to 200°C (approximately 400°F). Place the meatballs on a wire rack set on a parchment-lined baking sheet. Top each meatball with tomatoes and mozzarella. Bake until browned and cheese is melted, about 8 minutes.

Heat a pot of salted water to a boil. Add the gnocchi, and gently simmer. Remove the gnocchi with a slotted spoon as they float to the surface and drain well.

For serving: Rinse and trim the zucchini and cut into thin slices with a sharp knife or a mandoline.

Melt the butter in a pan and sauté zucchini until tender. Add the gnocchi, and toss briefly to combine. Mix in the cream and season to taste with salt, pepper and nutmeg. Simmer for 2-3 minutes, until sauce has thickened.