Culture by Nature

Cuore verde tra due laghi
Cuore verde tra due laghi

Potato gnocchi in broth with salsiccia sausage

800 grams (1 ¾ pounds) of potatoes
200 grams (a little less than ½ pound) of flour
1 pack of tomato pulp
white wine
300 grams (2/3 pound) of salsiccia sausage
½ onion
1 clove of garlic – salt

Boil the potatoes with their skin on until they are completely cooked, then peel and mash then; mix then with the flour and a pinch of salt. Form the gnocchi. Fry the minced onion together with a clove of garlic (which will then be removed). Add the crumbled sausage and brown it, adding some white wine every once in a while.

Season all parts with salt and pepper, then add the tomato pulp. Continue until the food is completely cooked, adding a bit of water if necessary. Cook the gnocchi in a large amount of salted water and dress then with the salsiccia sausage broth.