Gnocchi Bolognese

Gnocchi:
2 c flour
4 medium boiled potatoes peeled (reserved water)
1 t salt
1 t parsley
2 egg yolks
place flour in a bowl
mash potatoes with a ricer or masher while hot,
add to flour, yolk, salt and parsley and mix adding a bit of potato water as needed to make dough
Roll out into a rope onto a floured surface
cut into 1” pieces, press and roll against fork to make stripes

Place in refrigerator or freezer on a floured plastic covered baking sheet while bolognese is being prepared

Bolognese:
1 ½ pound Martin’s Specialty Sausage Veal
casing removed
2 carrots diced
½ onion diced
3 garlic cloves diced
1 can of crushed tomato (32oz)
Assemble:
When Bolognese is cooked toss in Gnocchi and allow to cook for 5 minutes plate, top with grated cheese and serve add reserved water if sauce is too thick