For the gnocchi
- 1 kg potatoes, type bintje
- 1 kg flour, type 55
- 2 eggs
- Grated nutmeg
- Grated parmesan cheese
For the pasta asciutta sauce
- 2 kg ground beef
- 11/2 large onion
- 8 garlic cloves
- Olive oil
- 2 large cans of peeled tomatoes (2 x 800 g)
- 1 tin of tomato purée (500 g)
- 1 tube of tomato paste
- 1 l red wine
- Rosemary and thyme
- Salt & pepper
- 4-5 sugar cubes
1. Boil the peeled potatoes in salted water.
2. Form a heap with the potatoes and flour before adding the 2 eggs, then mash the potatoes with a masher. Mix everything together.
3. Add the grated nutmeg and salt and mix everything together. Check the consistency of the dough. It should no longer "stick".
4. Form the dough into rolls of ± 2 cm in diameter and cut them into 2 cm pieces.
5. Press your thumb into each gnocchi so that the sauce adheres as well as possible.
6. Poach the gnocchi in a large quantity of simmering salted water. When they rise to the surface, they are cooked enough and only need to be briefly roasted in the oven. Otherwise, leave them to simmer for 2 minutes longer.
7. Drain them. Serve on a plate covered with sauce and grated parmesan cheese.
Pasta Asciutta Sauce
1. Fry the ground beef in a saucepan with the olive oil.
2. Finely chop the onions. Fry the onion with the olive oil in a separate saucepan and add the garlic at the end.
3. Add the tomato paste and then the meat.
4. Add tomatoes, wine, sugar, thyme and rosemary to the pot, mix and season.
5. Cover the pot and simmer for 2-3 hours on very low heat. Adjust the seasoning if necessary.
If oil remains on the surface, remove it with a large spoon.
Recipe : Kristof Della Siega
If roasting in the oven, place a batch of gnocchi in a large baking dish, cover with sauce and sprinkle with parmesan cheese before repeating until the dish is full. Place the baking dish in the oven for about 15 minutes.