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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