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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This dish from my mother-in-law is the Italian version of a meat-and-potatoes meal. I recently served it to friends who immediately wanted the recipe. Ingredients:
1/2 pound lean ground beef (90% lean) |
1 large onion, finely chopped |
4 garlic cloves, minced |
2 cans (15 ounces each) tomato sauce |
1 can (14-1/2 ounces) diced tomatoes |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/2 teaspoon dried rosemary, crushed |
1 to 2 teaspoons sugar |
1/2 teaspoon salt |
1/8 teaspoon pepper |
gnocchi: |
2 cups mashed potato flakes |
1-1/2 cups boiling water |
2 eggs, beaten |
1-1/2 cups king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
grated parmesan cheese, optional |
Directions:
1. In a large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, diced tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until heated through.
2. Place potato flakes in a large bowl; stir in boiling water until blended. Stir in eggs. Add flour and salt all at once; stir just until combined. Divide into fourths; turn each onto a floured surface. Roll into 3/4-in.-thick ropes; cut ropes into 3/4-in. pieces.
3. In a large saucepan, bring water to a boil. Cook gnocchi, in batches, for 30-60 seconds or until gnocchi float. Remove with a slotted spoon. Place in a large bowl; top with sauce. Gently stir to coat. Sprinkle cheese. Yield: 6 servings.
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