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Great Recipe for a New Year's Day Rose Bowl Party
Aunt Mary's Italian Gnocki
and Meat Sauce
(make servings accordingly from 4 servings to a
crowd)
When I (Frank's daughter-in-law, Terri [Mruz] Wykoff) made a visit back east to Niagara Falls, New York
(1968)
-- I was invited to my Aunt Mary (Italian) and Uncle
Steve's (Polish) home for dinner. My Aunt Mary made
the most delicious Italian dish I ever tasted. It
was so different I wondered what it was. She took the time
to write to me and shared not only the recipe, but the
history of that recipe -- she wrote ...
"Gnocki
is the Italian word for dumpling. They can be made
from potato, farina, or flour with eggs. Italians
eat pasta for starch rather than dumplings. Enriched
pasta contains protein, thiamin, riboflavin and niacin and
appreciable amounts of calcium, phosphorous and potassium.
There are more than 100 varieties of pasta. Some are
large and can be stuffed; others are small decorative
shapes. For years before World War II, the Italians
were a poor people -- but they always had plenty of wheat,
water and eggs. Pasta was always one of their main
dishes. It was deliciously filling and a stretcher
of such expensive foods as meat."
The 1 lb of Ricotta cheese recipe serves 4 -- double,
triple the recipe as follows:
Gnocki
To each 1 lb of Ricotta cheese add:
2 eggs
1/2 tsp salt
5-6 Cups flour (may use more)
In a large bowl blend cheese, eggs, and salt. Mix
thoroughly with a wooden spoon. Add
flour a little at a time mixing well after each addition.
When dough becomes thick enough to handle (dough will be
soft and sticky) place on floured board and knead
for a few minutes adding flour as needed. Keep
kneading and adding flour until ball of dough is not
too sticky.
Cut off small piece of dough and roll lightly on floured
board in strips about 1½" long. With fingers press
down in center of each piece and roll towards you at the
same time. Be sure to use enough flour when doing
this step or dough will stick to the board. After a
few times, you will get the hang of it. As you cut
and roll the pieces, place on a large plate or baking pan
sprinkling flour between layers as you go along so they
won't stick. Put aside to use later in the day, or
they can be frozen. ( My Aunt Mary further wrote:
"I freeze them in the pan for an hour or so; and then
separate them and place in a plastic bag in the freezer.
Before cooking defrost for about 1 hour so they'll cook
faster").
To Prepare the Gnocki for serving:
Boil the Gnocki in hot salted boiling water as you would
spaghetti for about 20 minutes (if frozen) - 15 minutes if
not frozen. TEST if done -- the center
of each Gnocki should have just a little spot of yellow
("if there is too much yellow they aren't done
enough, and if the yellow is all gone - they're overdone.
you'll be able to judge for yourself after a while)."
Drain off water and prepare with sauce and cheese.
Aunt Mary's Italian Meat Sauce
1 ½ Lb round steak
1 ½ Lb pork
2 T salt
2 T garlic salt
1 Bermuda Onion
2 Cans Tomato Paste
4 C. Water
1 T pepper
2 t celery salt
2 T Olive oil
Cut meat into 2" pieces. Brown meat in hot oil.
Add chopped onion just before meat is well browned.
Add tomato paste, dilute with water and add seasonings.
Simmer 2 hours.
You can also add meatballs to the sauce. Terri,
first you fry them till they are well browned and then add
to the sauce and let it all simmer together.
Sometimes when I'm in a hurry, I use one of the brand name
sauces on the market. We like Ragu. You can
add all your meat and a little more plain tomatoes
(chopped), and it tastes real good, too.
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