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. —Karin Nolton, Ortonville, Michigan
Gnocchi with Meat Sauce
Servings 6 people
Ingredients
- 1/2 lb ground beef (90 % lean)
- 1 large onion finely chopped
- 4 cloves garlic minced
- 2 cans tomato sauce (15 1/2 oz each)
- 1 can diced tomatoes (14 1/2 oz)
- 1 tsp oregano
- 1 tsp basil
- 1/2 tsp rosemary crushed
- 1 to 2 tsps sugar
- 1/2 tsp salt
- 1/8 tsp crushed red pepper
GNOCCHI:
- 2 cups mashed potato flakes
- 1 1/2 cups boiling water
- 2 large eggs beaten
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- Parmesan cheese grated, optional
Instructions
- 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 to allow flavors to blend.
- 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.
- Bring a large saucepan of 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 with cheese if desired.
Notes
Gnocchi with Meat Sauce