Potato dumplings with pork pins
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 to get a compound finso is smooth, but not too hard, pulling the thin cylinder and cut into small pieces 3 cm long.
about.
Sprinkle them lightly with flour and dig them one at a time in the middle with your thumb.
The sauce: in a saucepan put the needles with a dash of oil and sliced onion.
Brown and deglaze with a little white wine; as soon as the liquid evaporated, add the tomato, pepper and a pinch of salt.
Simmer for 1 hour, stirring occasionally.
Meanwhile boil the gnocchi in plenty of boiling salted 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
- Olive oil
- 1 pinch of salt