1 pound potatoes ¾ cup flour 1 egg salt to taste ½ pound ground beef 2 tablespoons butter ½ small onion 1 small carrot ½ celery rib 3 ½ tablespoons extra virgin olive oil 7 ounces tomato purée ½ cup dry red wine broth if needed 1 bay leaf salt and pepper to taste pinch of nutmeg 2/3 cup grated Parmigiano Reggiano cheese
Wash potatoes and place in a pot with salted water. Potatoes should be covered completely, but not by more than 1 inch. Bring to a boil and simmer for about 30 minutes or until the potatoes are easily pierced with the tip of a knife. When cool enough to handle, peel and mash them or pass through a ricer. Place on a floured work surface.
Combine warm mashed potatoes with flour, egg and salt. Divide the dough into 3 parts. Depending on the consistency of the potatoes, a small amount of flour may be needed. Working carefully with your hands and using plenty of flour to prevent the dough from sticking to the work surface, make a long, 3/4-inch thick rope from each piece.
Using a floured knife, cut into 3/4 inch cylinders. Press each one against the floured tines of a fork with your floured thumb, using a forward motion towards the tip of the tines. Drop the prepared gnocchi on a floured towel. Repeat this process for the remaining dough. Wash and finely chop the celery, carrot and onion.
Heat oil and butter in a pan over medium heat, add minced vegetables and brown. Add ground beef and bay leaf and cook for an additional 10 minutes. Add wine and allow to reduce until almost dry. Stir in tomato purée.
Lower the heat and cook for about 40 minutes over low heat, adding a small amount of warm broth, if needed, to prevent the sauce from drying out too much. Season with salt and pepper to taste, and remove from the heat.
Cook gnocchi in plenty of boiling salted water. Remove with a slotted spoon when they rise to the surface. Serve with meat sauce and and some Parmigiano Reggiano.