Potato dumplings with pork tips
Instructions
The gnocchi: place the potatoes in cold water and let them cook with the Peel, Peel still boiling and pass them through a sieve.
Intriderle with flour, egg and a pinch of salt.
Work the dough with your hands until mixture is smooth, not hard: pulling the thin cylinder and cut into small pieces, about 8 cm long.
Sprinkle them lightly with flour and dig them one at a time in the middle with your thumb.
The sauce: put the needles in pan with a drop of oil and sliced onion.
Brown and deglaze with a little white wine.
Once the liquid has evaporated, add the tomato, pepper, a pinch of salt.
Simmer for 1 hour, stirring occasionally.
Meanwhile boil the gnocchi in plenty of boiling water.
Drain and season.
Ingredients and dosing for 4 persons
- 400 g of potatoes
- 250 g of wheat flour
- 1 egg
- 1 pinch of salt
- For the gravy:
- 500 g of pork pins
- 4 tablespoons of tomato paste
- 1/2 onion
- 1 chili
- White wine
- 1 dash of olive oil
- 1 pinch of salt