The gnocchi are a typical dish of Italy, which thanks to the many traditional culinary cultures, boasts many recipes for each region.
Today we offer you this first course very popular to everyone, with a sauté condiment with oil and leek.
The gnocchi themselves are very well to be accompanied by sauces made with many different ingredients, as vegetables or fish and meat.
Thanks to their consistency and softness, they are also ideal for feeding the little ones.
A portion no more than twice a week equal to 100 grams of this food, is the ideal quantity recommended by nutritionists and dieticians.
Instructions
- Start the dough by heating a medium-sized pot plenty of water and adding salt. Wash the potatoes with the whole peel (1). Add the potatoes (2) in the hot water and cook for about 20 minutes to boil it. Once boiled, drain the potatoes (3) and let it cool a little.
- Placing the potatoes on a cutting board (4), and peel them with a knife (5). Put the vegetable without peel in a soup plate and mush them with a fork, or a potato masher (6), to have a smooth mixture without lumps.
- Now, on a wooden worktop, sift the white flour (7) over the mash potatoes. Then break the whole egg (8) in a bowl, to identify any pieces of shell and eliminate them. Then pour the whole egg on the flour and potatoes (9).
- Now start kneading everything (10) with your hands, until you get a soft and elastic dough (11), without lumps. Let rest for about two hours, so that it dries a little. Finally take it back and then start cutting it into small pieces (12).
- Take a small portion and form a cigar on a cutting board with the palm of your hands (13). Thickness need be about one and a half centimeters. Made the cigar, start to cut it into squares with a thickness of two centimeters (14), repeating the same operation for the remaining dough. Then make the lines with the tines of the fork (15) for all the gnocchi. Put the gnocchi aside on the wooden surface, sprinkle with flour and begin to prepare the sauce.
- Place the leek on a clean chopping board (16) and start to chop it finely (17). Leave it aside in a saucer (18).
- Take the sausages and put on a cutting board (19). Cut it into not too thin washers (20) and leave the meat on the side above a plate (21).
- Pour inside three large spoons of extra virgin olive oil (22) in a medium-sized pan, and let it heat over low heat. Then add the chopped leek (23), and once this is fried, add the sausages slices (24), stirring carefully with a wooden spoon. Cook over a moderate flame for about ten minutes.
- Then pour the white wine by raising the flame (25) and stir carefully with a ladle (26). Lower the flame and cover with a lid (27), leaving it cooking for about fifteen minutes. Check from time to time if it needs more wine, to avoid burning the meat.
- Put a pot plenty of water to boil, and add salt (28). Once reached the boil, add the gnocchi (29), letting it cook until it is afloat (30).
- Once all the gnocchi will be afloat, transfer them to the pan with a ladle (31) and stir well all the ingredients (32), for one minute with low flame. Then serve at the table (33) very hot.
