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Gnocchi with Veal and Tomato Sauce
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Recipe Information
Source:
Deborah G

Serves/Makes:Serves 6

Ingredients
  • Gnocci:
  • 1 lb (.5 kg). old potatoes
  • 1-1/2 cups (350 ml) self raising flour
  • 1 egg
  • 1/2 tsp (2 ml) salt
  • Sauce:
  • 2 oz (56 grm). butter
  • 1 large onion
  • 2 cloves garlic
  • 1 lb (.5 kg). minced veal
  • 15 oz (420 grm). can whole tomatoes
  • 2 tbsp (30 ml) tomato paste
  • 2 cups (475 ml) dry white wine
  • 1 cup (225 ml) water
  • 2 chicken stock cubes
  • 1 tsp (5 ml) sugar
  • 1 tsp (5 ml) basil
  • salt, pepper
Preparation
  • Gnocci:
  • Peel and quarter potatoes, boil until very tender; drain well, push potatoes through fine sieve into bowl or mash very well.
  • Add sifted flour and salt, and lightly beaten egg; mix well.
  • Turn mixture out on to lightly flourd surface; knead for 2 minutes.
  • Take quarter of mixture, roll into sausage shape on floured surface.
  • Roll should be 1 inch in diameter. Repeat with remaining dough.
  • Cut rolls into 1 inch lengths.
  • With two fingers, press each gnocchi against cheese grater to roughen the surface on one side, at the same time make a dent in the other where the fingers press; this gives the traditional gnocchi shape.
  • Repeat with remaining gnocchi.
  • Place quarter of the gnocchi into large pan of boiling salted water.
  • Gnocchi will go straight to the bottom of pan; when gnocchi rise to top of water, boil for 1 minute, then remove from pan.
  • Repeat with remaining gnocchi in batches.
  • Add gnocchi to prepared sauce; simmer uncovered for 5 minutes.
  • Put gnocchi into serving bowl, spoon over half the sauce.
  • Serve remaining sauce and grated parmesan cheese separately.
  • Sauce:
  • Heat butter in frying pan, add peeled and chopped onion, crushed garlic and veal, mash veal well.
  • Fry meat until light golden brown.
  • Add undrained mashed tomatoes, tomato paste, wine, water, crumbled stock cubes, sugar, basil, salt and pepper; mix well.
  • Bring to boil, reduce heat, simmer very slowly uncovered for 1 1/2 hours or until sauce is reduced and of a good thick consistency.
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