- 1 Pound russet potatoes, peeled
- 1 large egg
- 1 Cup sifted flour
- 3/4 Cups grated Parmesan cheese, plus more to taste
- 1 large white onion, diced
- 1 carrot, diced
- 1 stalk celery, diced
- 1 1/2 Pound pasta
- 1/4 Pound diced prosciutto
- 1 Pound ground beef
- 1 Pound ground pork
- 1 Pound ground veal
- One 28-ounce can San Marzano tomatoes, hand crushed
- 1 clove garlic, finely chopped
- 1 bay leaf
- 2 scallions, chopped
- 3 basil leaves, chopped
- Salt and pepper, to taste
Boil the potatoes until tender. While still hot, put them through a ricer, set aside, and let them cool thoroughly. On a board, form a mountain with the cool riced potatoes. Add the flour, Parmesan, salt, and pepper. Make a hole in the top of the mountain and add the egg into the hole. Work the egg from the inside out. Mix the egg into the potatoes until well mixed. Cover with a slightly damp cloth and let the dough rest for at least 30 minutes. Roll the dough into long rolls about the diameter of a quarter and cut into ¾-inch pieces. Dust with flour and freeze until ready to cook.
Place gnocchi in a pot of boiling water and cook until they begin to float. Once the gnocchi float, remove from the water with a strainer or slotted spoon, place directly in desired sauce and serve immediately.
For the Bolognese, mix together the onion, carrot, and celery. Set aside. Drain the pasta well and set aside. In a large saucepan, cook the prosciutto until crispy. Add the beef, pork, and veal to the pan and cook through, making sure it is well mixed. Drain off the fat and add the garlic, bay leaf, and mirepoix (onion, celery, carrot mixture) to the meat. Cook for 15 minutes, stirring frequently. Add the tomatoes and simmer over low heat for 2 hours, stirring occasionally. Add cooked pasta with a small amount of the Bolognese sauce, then top with remaining sauce. Serve at once.