Gnocchi - Deena's Italian Potato Dumplings

SOUTHFIELD, Mich. - FOX 2's Deena Centofanti shows us here homemade recipe for an Italian favorite - gnocchi.

Ingredients:
4 cups potato buds
2 cups flour
3 eggs
1/2 cup milk
2 cups water
2 tbsp margarine

Method:
Put buds into large bowl. In a medium sauce pan at medium heat add milk, water and margarine, bring to a slow boil. Wait until cool, then add to buds and mix immediately until most of the buds are moist. In a separate bowl beat the eggs and mix a little of the buds to temper. Then add back into the large bowl mix well. Add the flour. You may use your hands to kneed it well, but do not over do it. Dump onto a flour covered counter; do not let the dough get sticky. Make into snake ropes. Cut into big and medium size chunks about the size of a big tootsie roll. Take a fork and roll over fork. Gnocchi need dimples and fork ridges to hold the sauce.

Do not pile up gnocchis as you don't want them to stick together. Add little salt to boiling water. When the gnocchis float in the water, they're done.

Mama C's Sauce
3 T cannola oil
Piece of pork and lamb if available (one pc. of each so look or ask for it)
5 cloves of garlic minced or chopped
2 onions chopped

Brown the meat then add the garlic and onion just to softened (do not brown garlic it will make the sauce bitter). Add 2 cans (29-1/2oz) diced tomatoes (do not use the can with oregeno in it), 2 cans (29-1/2) Italian tomato sauce, 1 can chicken or beef broth (this is my secret) and a big tablespoon of parmasean cheese (not green jar). Season with garlic pepper, seasoned garlic salt, parsely and basil. Bring to boil, turn heat down, stir occasionally. Cover pot keeping lid propped so steam can escape. Simmer for 1-2 hrs. (freeze leftover sauce).