Print Friendly Recipe
- 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.
|Email This To A Friend
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.