Potato Gnocchi with Bolognese

Ingredients

• 2.5 pounds baking potatoes 
• 1  bay leaf 
• 0.5 pound beef stew meat trimmed cut into 2-inch pieces
• 28 ounce canned tomatoes diced undrained canned
• 0.5 cup carrots chopped
• 0.5 cup celery chopped
• 0.4 ounce porcini mushrooms dried chopped
• 2 large egg yolks 
• 1.3 cups flour all-purpose divided
• 0.5 cup flat-leaf parsley fresh finely chopped
• 2  garlic cloves minced
• 1.5 cups milk 2% reduced-fat
• 1.5 cups onion chopped
• 1.5 ounces parmesan cheese fresh grated
• 0.3 teaspoon salt 
• 0.8 teaspoon salt 
• 0.5 pound pork stew meat trimmed cut into 2-inch pieces
• 1 tablespoon teaspoon thyme dried fresh chopped
• 1 teaspoon vegetable oil 
• 1 gallon water 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• pot
• measuring cup
• slotted spoon
• dutch oven
• colander

Directions

1. To prepare sauce, heat 1 teaspoon oil in a large Dutch oven over medium-high heat.
2. Add beef and pork; cook 3 minutes, browning on all sides.
3. Remove meat from pan, and cool slightly. Finely chop meat.
4. Heat pan over medium heat.
5. Add onion, celery, carrot, porcini, and garlic cloves; cook 10 minutes, stirring occasionally.
6. Add chopped meat, milk, 3/4 teaspoon salt, tomatoes, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 1 hour. Uncover and cook 45 minutes, stirring occasionally. Stir in parsley and thyme; cook 15 minutes or until slightly thick, stirring occasionally. Discard bay leaf.
7. To prepare the gnocchi, preheat oven to 40
8. Bake potatoes at 400 for 1 1/2 hours or until done; cool slightly.
9. Cut each potato in half lengthwise; scoop out pulp. Discard skins. Mash pulp.
10. Place 4 cups mashed potatoes in a large bowl, reserving remaining mashed potatoes for another use. Lightly spoon flour into dry measuring cups; level with a knife.
11. Add 1 cup flour, 1/4 teaspoon salt, and egg yolks to 4 cups mashed potatoes, and stir to combine. Knead until smooth (about 2 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
12. Divide dough into 6 portions. Shape each portion into a 10-inch-long rope.
13. Cut each rope into 10 (1-inch) pieces; roll each piece into a ball. Working with one dough piece at a time (cover remaining dough to prevent drying), using your thumb or index finger, roll dough piece down the tines of a lightly floured fork (gnocchi will have ridges on one side and an indention on the other).
14. Place gnocchi on a lightly floured baking sheet.
15. Bring 1 gallon water to a boil in a large stockpot.
16. Add half of gnocchi; cook 3 minutes or until done (gnocchi will rise to the surface).
17. Remove cooked gnocchi with a slotted spoon; place in a colander. Repeat procedure with remaining uncooked gnocchi.
18. Serve immediately with sauce.
19. Sprinkle with cheese.