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- Deborah G
- 1 lb (.5 kg). old potatoes
- 1-1/2 cups (350 ml) self raising flour
- 1 egg
- 1/2 tsp (2 ml) salt
- 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
- 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.
- 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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