Potato gnocchi alla romana

Roman potato gnocchi: a classic of Lazio cuisine, perfect for Sunday lunch, is really suitable for everyone. No one will be able to say no to a tasty first course with meat and tomato: adults will appreciate every single flavor and children will be thrilled.

How to make potato dumplings: will it be such a difficult thing? Nothing could be more wrong, the gnocchi recipe is very simple and you do not need special tools, just a little patience in boiling the potatoes! Making homemade gnocchi is really a great satisfaction because they are a classic of Italian cuisine. Making gnocchi at home is absolutely not difficult, it is indeed a nice time to spend with the family if you have someone to do them with. The recipe that I propose here is the classic one of grandmothers, but obviously you can vary it as you see fit. Try this recipe and you will see that they will be excellent even if you are a beginner. 

Ingredients

1 kg potato

200 gr peeled tomato

300 gr flour

350 gr beef pulp

1 carrot

2 tablespoons extra virgin olive oil

1 eggs

red wine

1 onion

parsley

1 celery ribs (stem)

3 basil leaves

salt

Pepper

Preparation

Wash 1 kg of potatoes and boil them in lightly salted cold water for 20 minutes, then drain and peel them. Pass them to the potato masher and let cool, then place them on a pastry board and knead them with 300 g of white flour until the mixture is compact but soft; Then add 1 egg and continue to knead until the consistency is homogeneous and free of lumps. Cut cords the width of a finger from the dough and cut them into many pieces of 1-2 cm. Roll each dumpling on a grater or fork and practice a small central dimple with a finger, a procedure that will allow the gnocchi to better absorb the sauce. Peel and chop 1 celery stalk, 1 carrot, 1 onion, 3 basil leaves and 1 sprig of parsley, then put them to dry in oil; When the sauté is well browned, add 350 g of beef cut into small pieces. As soon as the meat has taken color, season with salt and pepper, dry red wine and let it evaporate. Add 200 g of chopped peeled tomatoes, mix well and bring to a boil, then cover, lower the heat and continue cooking, stirring occasionally for 2 hours. About a quarter of an hour after the end of cooking, remove the meat from the sauce, grind it briefly and put it back in the sauce until the end of cooking. Bring plenty of salted water to a boil and pour the gnocchi, draining them as soon as they come back to the surface. Dress them with the meat sauce prepared, stir and serve immediately on the table.