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1
Peel and quarter potatoes, boil until very tender; drain well, push potatoes through fine sieve into bowl or mash very well.
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2
Add sifted flour and salt, and lightly beaten egg; mix well.
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3
Turn mixture out on to lightly flourd surface; knead for 2 minutes.
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4
Take quarter of mixture, roll into sausage shape on floured surface.
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5
Roll should be 1 inch in diameter.
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6
Repeat with remaining dough.
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7
Cut rolls into 1 inch lengths.
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8
With two fingers, press each gnocchi against cheese grater to roughen the surface on one side, at the same time make a dent in the other where the fingers press; this gives the traditional gnocchi shape.
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9
Repeat with remaining gnocchi.
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10
Place quarter of the gnocchi into large pan of boiling salted water.
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11
Gnocchi will go straight to the bottom of pan; when gnocchi rise to top of water, boil for 1 minute, then remove from pan.
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12
Repeat with remaining gnocchi in batches.
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13
Add gnocchi to prepared sauce; simmer uncovered for 5 minutes.
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14
Put gnocchi into serving bowl, spoon over half the sauce.
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15
Serve remaining sauce and grated parmesan cheese separately.
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16
Heat butter in frying pan, add peeled and chopped onion, crushed garlic and veal, mash veal well.
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17
Fry meat until light golden brown.
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18
Add undrained mashed tomatoes, tomato paste, wine, water, crumbled stock cubes, sugar, basil, salt and pepper; mix well.
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19
Bring to boil, reduce heat, simmer very slowly uncovered for 1 1/2 hours or until sauce is reduced and of a good thick consistency.
