Gnocchi Stew 

Yields: For 6 persons 

Preparation time 1 hour 

Cooking time: 30 minutes 

Ingredients: 

For gnocchi: 

• 1 kg firm potatoes 
• 400 g wheat flour + for the work plan 
• 1 egg yolk 
• Salt and pepper 

For the stew: 

• 500 grams minced veal or beef 
• 400 grams tomatoes 
• 1 onion, chopped 
• 2 tbsp. olive oil

Preparations:

Prepare the gnocchi: peel the potatoes, wash them and cook them in a pan of salted boiling water for 25 minutes. Drain them and mash them. Add the flour and then the egg yolk. Add salt and pepper. Work the mixture until you obtain a soft dough.

Flour the work surface. Spread the preparation and cut pieces of dough that you will roll into small sausages of about 1 cm in diameter. Cut them every 2 cm so as to obtain regular sections. Mash them lightly with a fork (for a ridged appearance) while holding them between your floured hands. Reserve.

Arrange them on a kitchen towel and flour them. Cover them with a tea towel while you cook them. 

Prepare the stew: immerse the tomatoes for 1 minute in boiling water, drain them and cool them. Peel and coarsely chop them. 

Peel the onion and chop it. Pour the oil into a pan. Fry the onion without colouring, then add the tomatoes, minced meat, salt, pepper and mix. Reduce heat to low and cover. Simmer gently while cooking the gnocchi.

Bring a large quantity of salted water to the boil in a casserole dish and drop the gnocchi into it (as soon as they rise to the surface, they are cooked). 

Remove them with a slotted spoon and place them in a dish, pour the stew and mix gently. 

Serve immediately.