Italian Cooking - Gnocchi recipe

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Gnocchi di patate (Gnocchi with potatoes)

Meat Sauce:

4 table spoons of extra virgin oil
1 large onion chopped
1 can tomatoe paste
4 cans samarsan tomatoe sauce (long skinny whole)
2 lbs of minced meat
1 pack of stewing beef
Eggs
Pastene breadcrumbs
Romano cheese
Salt
Pepper
Garlic
Parsley


Gnocchi:

4 cups flour
8-10 large potatoes boiled


Heat oil add onion until transparent add the stewing beef, cook until meat is browned on all sides, add the cans of tomatoe sauce. Let sauce simmer on low to medium heat for half an hour stirring occasionally.

In the mean time prepare the potatoes and flour…make a mountain with a hole in the middle with the flour, then mash the peeled and boiled potatoes and add the centre of the flour slowly and gently fold the potatoes into the flour until a dough that sticks together into a ball. You will have to add flour as you go not the make the gnocchi stick. Roll the dough into a long snake like strip. Then cut into one inch pieces, keep the gnocchi constantly covered in flour to avoid sticking.

Put the minced meat in a bowl with 5 –6 eggs, add one cup of pastene bread crumbs, romano cheese, garlic, parsley, salt, and pepper to taste, mix well with hands and form into small meat balls.

One by one drop them into the sauce that has already been boiling for 1/2 an hour. Add the tomatoe paste. The meatballs do not have to bee cooked ahead of time they will cook in the hot sauce after about 20 minutes add the garlic and parsley and other spices.


Voila enjoy!!!