NONNAS GNOCCHI RECIPE RECIPES

Steps:

• Heat the oil over high heat and add the onion.
• Cook for 2 minutes then lower to medium-high heat and continue to cook, stirring occasionally, until the onions are translucent and soft, about 10 minutes.
• Add the tomatoes and 1 tsp salt.
• Simmer for 10 minutes until the tomatoes are completely broken down.
• Add the peas, stir together and cook for another 10 minutes.
• Add the boiling water and lower the heat.
• Cook at a simmering boil for 1 hour.
• Cook your desired amount of pasta until al-dente. Remember, there should be more peas than pasta! A third of a cup of raw tubetti per serving is our recommended amount.
• Add the other tsp of salt to the peas, stir, and then shut off.
• Drain the pasta leaving a touch of the pasta water in.
• Add the pasta to the peas if using it all at once. Otherwise, add the appropriate amount of peas to the pasta and conserve the remainders in the fridge or freezer.
• Eat immediately.

Steps:

• Combine beef, veal and pork and a large bowl
• Add the other ingredients and mix altogether using your bare hands for best results
• The mixture should be very moist but still hold its shape when rolled into meatballs
• Coat your hands with olive oil and shape into meatballs to desired size.
• At this point, you can either brown the meatballs in a frying pan or broil them in the oven which Nonna Francesca prefers to do.
• To broil them, place the meatballs on a broiler pan and broil until the outside is slightly browned on one side. Then turn them and broil the other side.
• If you choose to fry them, heat olive oil in a large skillet and fry meatballs in batches.
• When they are nicely browned, remove them from the heat and drain on a paper towel.
• Add the browned meatballs to your spaghetti sauce and simmer for 1 hour.