An indulgent first course, these èVita Armonia Gourmet Melrose potato gnocchi, seasoned with a rich, hearty sausage ragù, are the perfect recipe for Sunday lunch!
Ingredients for 4 people
Melrose potatoes, 1kg
Ultra-fine “00” flour, 300g
Eggs, 1
Sausage, 500g
White wine, 200ml
Vegetable stock, 400ml
Onion, ½
Carrots, 1
Celery, 1
Semolina, as required
Rosemary, to taste
Extra virgin olive oil, as required
Table salt, to taste
Preparation
First of all, heat up the oil in a saucepan and add the finely chopped onion, celery and carrot. Mix in the crumbled sausage without the casing and stir well. Add a pinch of salt and leave it to cook over a low heat for about 10 minutes, stirring frequently to brown the soffritto. Simmer with a glass of white wine, stir and leave it to evaporate. Now add in the vegetable stock and rosemary, which will give the ragù a delicate aroma. Cover the saucepan and cook over a very low heat for 40-50 minutes, stirring from time to time and making sure that the ragù does not dry out too much.
In the meantime, make the gnocchi: sieve the flour onto a pastry board, shape it into a classic well and mash the warm potatoes into the centre using a potato masher. Add an egg and salt to the mixture and then knead it. Just make the dough compact and smooth: it must be soft but not sticky. Cover with a clean, dry cloth. Cut off a portion of the dough and roll it into a long, thin shape about 2-3 cm thick. To stop them from sticking to each other, add a little semolina and then make gnocchi from each strand using a dough scraper. Now put them onto a tray covered with a cloth sprinkled with semolina.
Bring a pan with salted water to the boil for the gnocchi. Cook the gnocchi until they float to the surface, then drain them and add them to the saucepan with the ragù. Stir well and serve the gnocchi with the sausage ragù.
Image: Canva