Contrada San Donato
Ingredients
For the “gnocchi”:
– 1 kg potatoes
– Flour, as required
– 1 egg
– A pinch of salt
For the sauce:
– 2 onions
– 4 sweet peppers
– 2 carrots, 2 courgettes, 1 stick of celery
– Extra virgin olive oil of Tuscany, a knob of butter
– Salt, pepper, nutmeg, chilli, juniper berries
– Aged Pecorino cheese
– White Wine
Preparation
Boil the potatoes until cooked, peel and mash them, add the egg and salt, and mix well; shape
into small cylinders and cut into gnocchi.
In a non-stick frying pan, melt the cheese and shape it into a basket; leave to cool
completely before placing the pasta inside.
Sauté all the vegetables and herbs in a wide, shallow frying pan with extra virgin olive oil and
deglaze with white wine; add a knob of butter and continue cooking for a further 10 minutes.
Turn off the heat and leave to rest. Once the heat is off, add the grated mature pecorino.
Bring the water to the boil to cook the gnocchi, add salt and toss them in the pan with the vegetables that are already
cooked.
Place the gnocchi in the prepared baskets and serve them warm.
