Ingredients
1/2 pound lean ground beef (90% lean)1 large onion, finely chopped4 garlic cloves, minced2 cans (15 ounces each) tomato sauce1 can (14-1/2 ounces) diced tomatoes1 teaspoon dried oregano1 teaspoon dried basil1/2 teaspoon dried rosemary, crushed1 to 2 teaspoons sugar1/2 teaspoon salt1/8 teaspoon pepperGNOCCHI:2 cups mashed potato flakes1-1/2 cups boiling water2 large eggs, beaten1-1/2 cups all-purpose flour1/4 teaspoon saltGrated Parmesan cheese, optional
Preparation
In a large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, diced tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes to allow flavors to blend.
Place potato flakes in a large bowl; stir in boiling water until blended. Stir in eggs. Add flour and salt all at once; stir just until combined. Divide into fourths; turn each onto a floured surface. Roll into 3/4-in.-thick ropes; cut ropes into 3/4-in. pieces.
Bring a large saucepan of water to a boil. Cook gnocchi in batches for 30-60 seconds or until gnocchi float. Remove with a slotted spoon. Place in a large bowl; top with sauce. Gently stir to coat. Sprinkle with cheese if desired.
