You make little dumpling-like pasta called gnocchi for this Italian dish and top them with sauce.
3 cups finely mashed unseasoned potatoes (directions follow)
11 cups unsifted regular all-purpose flour i1/2 teaspoons salt
1 tablespoon olive oil
2 eggs, beaten slightly Flour
Boiling, salted water
2 to 3 tablespoons melted butter Veal Sauce (recipe follows)
1 cups shredded Parmesan or dry jack cheese, or 3lt pound thinly sliced teleme cheese
Cook peeled potatoes until tender in unsalted water and drain thoroughly, then rub through a fine wire strainer. Or, prepare instant dehydrated mashed potatoes by heating the amount of water called for to make 6 to 8 servings; stir in potatoes as directed.
Measure the mashed potatoes into a bowl and add the 1 1/2 cups flour, salt, and oil; blend with a fork. Add eggs and blend thoroughly. Turn dough out onto a moderately well-floured board and knead gently about 15 times.
Cut off a piece of dough and roll on a very lightly floured board into a cord 1/2 inch thick. Cut in 1*4-inch lengths. Roll each in the center lightly with your forefinger to give a bow shape. Set gnocchi, not touching, on a lightly floured pan.
When all are shaped, cook by dropping about 1/4 at a time into about 3 quarts of boiling, salted water. Cook for
5 minutes after they return to surface of water (stir gently if they haven’t popped up in about 1 minute). Keep water at a slow boil.
Remove with a slotted spoon, draining well. Place in a shallow-rimmed pan and mix gently with the melted butter. Cover tightly with foil and keep in a warm place while you cook the remaining gnocchi.
You can hold the gnocchi in a slightly warm oven (150° or lower) for as long as 3 hours, if well covered. Flavor is best if they don’t cool after cooking.
To serve, arrange about half in a wide, shallow, rimmed, ovenproof dish and top with about half the hot veal sauce and half the cheese. Top with remaining gnocchi, sauce, and cheese. Heat in a 375° oven for about 10 minutes until piping hot. Broil top lightly if desired. Makes 6 main-dish or about 8 first-course servings.
Veal Sauce. Combine 1/2 cup dried mushrooms with 1 cup cold water and let stand at least 30 minutes. Mince pork fat or bacon to make 1/2 cup and place in a large frying pan with 3 tablespoons
olive oil. Finely chop 1 pound fat-free, boneless veal. Mince 1 medium-size onion, finely dice 1 carrot, and finely chop 2 stalks celery. Add meat and vegetables to pan. Cook over medium heat, stirring, until vegetables are soft.
Rinse mushrooms and cut in pieces if large; add to meat mixture. Also add 1 can (8 oz.) tomato sauce, 1 can (1 lb.) whole tomatoes (break apart in pan), 1 cup dry red wine, 1 1/2 teaspoons salt, 1/2 teaspoon allspice, and dash of pepper.
Simmer about 2 hours uncovered, or until reduced to about 4 cups.