Homemade Gnocchi like in Tuscany with Ragú Bolognese

Instructions

1. 1
   For the sauce: Sauté the onion and garlic in olive oil until the onion is translucent.
2. 2
   Add the ground beef and cook over medium-high heat until cooked through and the liquid has evaporated.
3. 3
   Pour in the red wine and scrape the bottom of the pot; let it reduce until the alcohol has evaporated.
4. 4
   Stir in the crushed tomatoes, reduce the heat to low, partially cover, and simmer for at least 1.5 hours.
5. 5
   For the gnocchi: Boil the whole potatoes in their skins until very tender when pierced with a fork.
6. 6
   Peel the potatoes while still hot and mash them with a potato ricer on a clean work surface (or in a pot).
7. 7
   Make a well in the center of the mashed potatoes, add the egg, a pinch of salt, and begin to incorporate the flour little by little.
8. 8
   Knead gently just until you have a smooth dough that doesn't stick to your hands (do not over-knead).
9. 9
   Divide the dough and shape it into long cylinders approximately 2 cm thick. Cut the gnocchi into small pieces, about 2 cm long, and if desired, roll them over a gnocchi board or a fork. Bring a large pot of salted water to a boil. Add the gnocchi in batches; they are ready when they float to the surface (approximately 10 minutes). Remove them with a slotted spoon and immediately toss them with the hot Bolognese sauce. Serve with plenty of freshly grated Parmesan cheese.