Boil water in a pot. Peel the potatoes and cut into bite-sizes. Soak the potatoes in water.
When the water boils, add a pinch of salt and cook the potatoes until soft.
When cooked, drain in a colander. Transfer into a bowl and mash with a masher.
When mostly cooled, add the flour and knead well with your hands.
Gather the gnocchi dough together. Divide into 4 equal portions and shape into long sausage shapes. Cut into 1.5 - 2 cm rounds.
Roll up the cut pieces into a ball. Press onto the back of a fork to flatten and make grooved patterns on their surfaces. Do the same for both sides.
Boil some water in a pot, and cook the gnocchi.
When the gnocchi floats to the top, drain in a colander.
[ Meat sauce: ] Mince the onion and garlic.
Spread some oil in a frying pan and sauté the garlic until fragrant. Add the onion and mixed ground meat, and sauté well over medium heat.
When cooked, add all ◇ ingredients and simmer to reduce until thick.
Add the cooked gnocchi into the frying pan with the meat sauce and bring everything to a simmer to finish.
Serve with grated cheese, basil, black pepper, or tabasco to your liking.
Story Behind this Recipe
I've been wanting to make gnocchi at home, and I finally settled on this after many tries. You can use kabocha squash instead of potatoes and still get an amazing result.
The meat sauce will have a tartness to it if you add the minimum amount of sugar (3 tablespoons). This might suit grown-up tastes better. Take care not to overcook the gnocchi in Step 8 since there's a risk of having them melt away. To save time, start making the meat sauce when you're waiting for the potatoes to cool down in Step 4. This way the sauce will finish around the same time with the gnocchi in Step 8.