INGREDIENTS

INSTRUCTIONS

Gnocchi  Peel the potatoes and cut them in pieces. Fill a large pot
with cold  water, add a pinch of salt and the potatoes. Put over high
heat and  cook. When the potatoes are cooked, drain them and pass them
through  a sieve back into the pot. Put the pot over low heat, add a
lump of  butter and stir vigorously with a wooden spoon. Remove from
the heat.  sift the floor directly into the pot and blend it and the
eggs with  the potatoes, still using the wooden spoon. Work the mixture
into an  elastic dough. The exact amount of flour will depend on the
nature of  the potatoes, since some will absorb more flour than others.
In  general, the rule is 2 1/2 cups of flour for every 1 lb. 1 1/2  
oz.  of potatoes.  Divide the dough into large pieces. Roll them out on
a floured board  into tubes about a finger in circumference. Cut tubes
into one-inch  pieces. Roll each piece quickly on the board with the
thumb and make  an impression in the face of each of the gnocchi. Or
use a cheese  grater's smallest surface to roll the pieces of dough
around your  thumb (being careful not to grate your thumb!). When
finished, the  pieces should look like a plump seashell. Lay the pieces
on a floured  towel. Fill a large pot with water, add salt and bring to
a boil over  high heat. Add a few gnocchi at a time. When they rise to
the  surface, remove them from the water with a skimmer or slotted
spoon.  Drain them and arrange them in layers in a serving bowl. Pour a
substantial amount of meat sauce over each layer and sprinkle with
grated Parmesan.  Meat Sauce:  Add olive oil to large, heavy stock pot
or Dutch oven. Heat over low  heat. Brown beef roast on all sides. Add
onion and garlic, carefully  sauteing until onions are transparent, not
overcooked or burnt.  Strain whole tomatoes directly into pot with
meat, fill can with  water, and add water to pot. Add tomato sauce and
fill cans with  water, add water to pot. Turn up heat, bring to a
rolling boil,  stirring once ore twice with wooden spoon to prevent
sticking. Add  seasonings, lower heat, and simmer, covered, for one
hour. Stir  occasionally with wooden spoon. Remove cover, add meatballs
and pork  chops (or sausages) which have been browned in a little olive
oil.  Simmer another half hour uncovered, stirring occasionally. Remove
meats from sauce, place on platter, serve with gnocchi, salad and
bread. Pass grated Parmesan cheese to sprinkle over. Put some sauce  in
a gravy boat to serve over meat and pasta.  Meatballs  Mix all
ingredients well. Vary amounts to achieve a mixture that will  stick
together when shaped. Form balls and brown on all sides in  skillet
with small amount of olive oil. Drain well. Add to sauce and  simmer as
noted above.  Recipe by: DiTucci Family Recipe  Posted to Bakery-Shoppe
Digest V1 #487 by "Terry Van Kirk"  <tvankirk@pacbell.net> on Jan 3,
1998

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