Gnocchi:

Peel the potatoes and cut them in pieces. Fill a large pot with cold water, add a pinch of salt and the potatoes. Put over high heat and cook. When the potatoes are cooked, drain them and pass them through a sieve back into the pot. Put the pot over low heat, add a lump of butter and stir vigorously with a wooden spoon. Remove from the heat. Sift the floor directly into the pot and blend it and the eggs with the potatoes, still using the wooden spoon. Work the mixture into an elastic dough. The exact amount of flour will depend on the nature of the potatoes, since some will absorb more flour than others. In general, the rule is 2 1/2 cups of flour for every 1 lb. 1

1/2 oz. Of potatoes.

Divide the dough into large pieces. Roll them out on a floured board into tubes about a finger in circumference. Cut tubes into one-inch pieces. Roll each piece quickly on the board with the thumb and make an impression in the face of each of the gnocchi. Or use a cheese grater's smallest surface to roll the pieces of dough around your thumb (being careful not to grate your thumb!). When finished, the pieces should look like a plump seashell. Lay the pieces on a floured towel. Fill a large pot with water, add salt and bring to a boil over high heat. Add a few gnocchi at a time. When they rise to the surface, remove them from the water with a skimmer or slotted spoon. Drain them and arrange them in layers in a serving bowl. Pour a substantial amount of meat sauce over each layer and sprinkle with grated Parmesan.

Meat Sauce:

Add olive oil to large, heavy stock pot or Dutch oven. Heat over low heat. Brown beef roast on all sides. Add onion and garlic, carefully sauteing until onions are transparent, not overcooked or burnt. Strain whole tomatoes directly into pot with meat, fill can with water, and add water to pot. Add tomato sauce and fill cans with water, add water to pot. Turn up heat, bring to a rolling boil, stirring once ore twice with wooden spoon to prevent sticking. Add seasonings, lower heat, and simmer, covered, for one hour. Stir occasionally with wooden spoon. Remove cover, add meatballs and pork chops (or sausages) which have been browned in a little olive oil. Simmer another half hour uncovered, stirring occasionally. Remove meats from sauce, place on platter, serve with gnocchi, salad and bread. Pass grated Parmesan cheese to sprinkle over. Put some sauce in a gravy boat to serve over meat and pasta.

Meatballs:

Mix all ingredients well. Vary amounts to achieve a mixture that will stick together when shaped. Form balls and brown on all sides in skillet with small amount of olive oil. Drain well. Add to sauce and simmer as noted above.