Homemade potato gnocchi finished in a slow tomato and ground beef sauce.
220 gGround Beef
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1 eggChicken eggs
25 gButter
420 gPotato
300 gTomatoes
90 gOnion
3 clovesGarlic
3.75 cupsWater
1 cupFlour
To tasteSalt
To tasteBlack Pepper
Boil potatoes in salted water for 24 minutes until tender, then drain and mash dry.
Cool potatoes for 10 minutes, then mix with flour, egg, and a pinch of salt into a soft dough.
Roll the dough into ropes, cut gnocchi, and dust lightly with flour.
Brown ground beef with onion and garlic for 8 minutes, then add tomatoes and simmer for 25 minutes.
Boil gnocchi in fresh salted water for 3 minutes after they float.
Toss gnocchi with butter and beef ragu, then season with black pepper.