This month, Kids Cook with Books is featuring the book,Cloudy with a Chance of Meatballs, by Judi Barrett. It’s a silly story about the town of Chew and Swallow its unusual weather patterns. Grandpa’s do tell the best bedtime stories, don’t they?
Join the Fun – Here’s How:
- Please fill in the form below, saying that you’re joining Kids Cook with Books this month and reading Cloudy with a Chance of Meatballs.
- Get a copy of our featured books using the links above or from your local library.
- Read the book together…
- ….then bring the kids into the kitchen and cook our featured recipe together.
- I would LOVE for you to share your photos on Instagram using the hashtag: #KidsCookwithBooks and please tag me too (@whatscookingwithkids). Or, if you aren’t an Instagram junkie, like I am, then I’d love for you to share them on Facebook.
- Tune in next month for May’s Kids Cook with Books.
Featured Recipe for Cloudy with a Chance of Meatballs
Simple Potato Gnocchi
2.5 pounds russet potatoes, peeled
1 3/4 cups all-purpose flour, plus more for dusting
2 teaspoons salt
1 large egg, lightly beaten
- In a large pot, bring the potatoes to a boil in salted water. (I cut mine in quarters first to reduce cooking time.)
- Cook until potatoes are tender.
- Lightly dust two parchment-lined rimmed baking sheets with flour and set aside.
- Drain potatoes and immediately pass them through a ricer onto a work surface. If you don’t have a ricer, you can use a potato masher. Try to get the potatoes completely smooth and lump-free. Cool completely.
- Sprinkle potatoes with flour and salt. Top with the egg.
- Work the flour and egg into the dough with clean hands.
- Knead the dough until smooth, but not elastic, dusting with flour if it becomes too sticky.
- Divide the dough into 8 portions.
- Roll each portion into a rope, 1/2 inch wide and 24 inches long.
- Cut each rope into 1/2 inch pieces.
- If you want to make them pretty, roll each piece of dough against the back of the tines of a fork to make ridges.
- Put the uncooked gnocchi onto your prepared baking sheets.
- Bring a large pot of salted water to a boil. In batches, add a few handfuls gnocchi and cook until they have floated to the surface (about 2 minutes).
- With a wire-mesh spider or slotted spoon, transfer gnocchi to a sauce.
- You can freeze raw gnocchi on baking sheets until firm. Transfer to freezer bags and store for up to 1 month. Thaw at room temperature on parchment lined sheets for 30 minutes before boiling.
2017 Picks for Kids Cook with Books
With the new year around the corner, I thought I’d share our list of Kids Cook with Books picks for 2017! They would make excellent gifts for the young chefs in your family.
- January: Dragons Love Tacos, by Adam Rubin and Daniel Salmieri
- February: Everybody Cooks Rice, by Norah Dooley
- March: Strega Nona, by Tomie dePaola
- April: Cloudy with a Chance of Meatballs, by Judi Barrett
- May: The Beeman, by Laurie Krebs
- June: Mei-Mei’s Lucky Birthday Noodles, by Shan-Shan Chen and Heifi Goodman
- July: How to Make Cherry Pie and See the USA, by Marjorie Priceman
- August: Thunder Cake, by Patricia Polacco
- September: If You Give a Pig a Pancake, by Laura Numeroff
- October: The Berenstain Bears and Too Much Junk Food, by Stan and Jan Berenstain
- November: Stone Soup, by Marcia Brown
- December: Sweet Potato Pie, by Kathleen Lindsey
Count Me In for Kids Cook with Books!
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