- Potatoes - 1 Kilogram
- Flour - 200 Grams
- Egg - 1 piece
- Carrot - 1 piece
- Bulb - 1 piece
- Celery Stem - 1 Piece
- Beef - 250 Grams
- Red dry wine - 100 Grams
- Crushed tomatoes - 300 Grams
- Olive Oil - 100 Milliliters
- Salt and pepper - - To taste
With the help of a blender, grind our beef to the state of minced meat. Finely chopped carrots, onions and celery for 5-7 minutes fry in olive oil. In another pan on a quick fire, fry the minced meat, add it to the vegetables. There we pour the wine. 2 minutes we evaporate the wine, after which we add ground tomatoes. We bring this whole thing to a boil, after which we reduce the fire to a minimum. In a preheated to 180 degree oven we bake whole, not cut potatoes. Bake for 30-40 minutes - depending on how large the potatoes are. Then take the baked potatoes from the oven, cool it. When the potatoes cool down - cut each potato in half, pull out the pulp with a spoon and add it to a large container. With a fork, grate the flesh, add some salt and a raw egg. Stir, then add the flour and mix again. You should get a dough. We spread the dough on the dosochku, weave it until it becomes elastic. From the elastic dough roll "sausage" and cut it into pieces in length of 1,5-2 centimeters - this is gnocchi. The resulting gnocchi is cooked in salted boiling water. They boil for 3-4 minutes. Welded gnocchi spread on a plate, poured with olive oil, and on top lay out the prepared vegetable sauce. Buon appetito!
Servings: 3-4