1 cup of flour
one large egg
nutmeg a pinch
Bake the potatoes at 425,until tender about one hour
Cool slightly, then halve and scoop the flesh into a ricer, press into bowl
add the egg,nutmeg,salt and pepper to taste
add the flour to make a dough,add more flour if it's sticky.
Gather the dough into a ball on a floured surface and divide into 8 pieces. Roll each piece into 12-inch-long 1/2-inch-thick log with your hands(kids like to do this part) Cut the logs into 1-inch pieces, Put on floured baking sheet until ready to cook.
For the sauce:
1 onion,2 carrots, 2 stalks of celery, 4 cloves of garlic, hand full of basil and parsley throw all of this into a food processor and chop finely, (this is the easy way to do this) Put 3 tablespoon's of olive oil and the veggies into the pot and cook until tender. meanwhile in another pan add 1/4pound each of ground chuck,ground pork(not sausage) and ground veal.cook until brown add 1cup of dry red wine and let evaporate.Now what I do is before I put the meat with the veggies,Is put the meat into the food processor and give it a spine two or three times around then add it, mix all together in the big pot add 2 large cans of tomato sauce and 1/2 small can of tomato paste,use the big can fill with water 1and a half times add to pot with 2 tablespoons of better than bouillon beef base, add salt and pepper to taste.Bring to a boil turn down to simmer cover and let cook of 1 to 2 hours, check and stirring a couple of time during the cook time.You can uncover 1 1/2 hours later to let some of the liquid evaporate.Your sauce is done. You can freeze the left over sauce for later.
Now you are ready to cook the gnocchi, Boil water with a little salt add gnocchi cook for one min after they float, cook about 3 more min. transfer with slotted spoon to the pot with sauce and gently stir over low heat. Serve with freshly grated pamigiano Reggiano.
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