MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dominic's Trattoria Gnocci Alla Bolognese
 Categories: Beef, Vegetables, Herbs, Wine, Cheese
      Yield: 6 Servings
 
MMMMM-------------------------MEAT SAUCE------------------------------
      4 tb Olive oil
      1    Whole bay leaf
      1 sm Onion; peeled, fine chopped
      1    Rib celery; fine chopped
      1    Carrot; peeled, fine
           - chopped
      1 tb Minced garlic
           Fresh chopped parsley;
           - divided use
           Salt & pepper; divided use
      1 lb 80/20 ground beef
      2 tb Tomato paste
    1/2 c  Dry red wine
      2 c  Tomato puree
      6    Leaves fresh basil; in small
           - bits
    1/4 c  Heavy cream
      2 tb Butter
    1/2 c  Freshly grated Parmigiano
           - Reggiano

MMMMM--------------------------GNOCCHI-------------------------------
      2 lb Baking potatoes; scrubbed
           Well-salted water
      1 lg Egg; lightly beaten
        pn Nutmeg
        pn Table salt
    1/2 c  All-purpose flour; more as
           - needed

MMMMM-------------------------TO FINISH------------------------------
           Boiling salted water
           Prepared gnocchi
 
  NOTE: Uncooked gnocchi freeze well. Just drop the frozen
  pieces into boiling salted water to cook.
  
  MAKE MEAT SAUCE. In a large heavy pot, heat olive oil
  until shimmery. Add bay leaf, onion, celery, carrot and
  garlic and cook until tender but not turning color,
  seasoning with parsley, salt and pepper as the mixture
  cooks. Stir in ground beef, cook until light brown,
  breaking up meat into small, even pieces. Stir in tomato
  paste and red wine, let evaporate a little. Stir in
  tomato puree and basil; season again with parsley, salt
  and pepper. Bring to a boil, cook for about 5 minutes,
  stirring often, adding water if needed to keep a
  sauce-like consistency. Taste and adjust seasoning.
  Remove bay leaf. Can be made ahead of time, bring back
  to temperature before continuing.
  
  MAKE GNOCCHI. Boil whole potatoes in water until tender,
  then drain. While still hot, peel potatoes, then smash
  potato flesh into an almost-smooth potato paste, some
  lumps are natural. Let potatoes cool, then add egg,
  nutmeg and salt.
  
  With your hands, add flour a little at a time, gently
  kneading and squeezing to form a moist but not sticky
  dough.
  
  Divide dough into 8 pieces. With your hands, shape one
  piece into a slightly elongated roll. On a floured work
  surface, roll it back and forth, stretching dough to
  form a rope about a half-inch thick. Cut into 1-inch
  pieces. Run each piece against the tines of an inverted
  fork, lightly pressing so the tines leave an
  indentation. Keep covered to avoid drying. Repeat with
  remaining pieces.
  
  FINISH. Bring a large pot of salted water to a boil.
  Drop in gnocchi, let cook for about a minute, when done,
  they will float to the top. Lift out with a slotted
  spoon and drain well. While gnocchi cooks, add cream,
  butter and Parmigiano to meat sauce.
  
  To serve Dominic’s Trattoria-style, arrange gnocchi in 6
  round bowls with wide brims, top with meat sauce and
  fresh parsley.
  
  Yield: 6 servings
  
  RECIPE FROM: https://www.stltoday.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The easy way is always mined.
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