Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 15 minuti |
Ingredients
| 800 g | potato gnocchi |
| 2 | sausages |
| 1/2 | onion |
| 125 g | strakì Sterilgarda |
| 50 mL | white wine |
| q.b. | basil |
| q.b. | grated cheese |
| q.b. | olive oil |
| q.b. | coarse salt |
Preparation
- Pour a drizzle of olive oil into a large pan, chop the onion, add it to the pan and fry it.
- Break the sausage into pieces by hand directly into the pan and brown it.
- Deglaze with white wine and let it evaporate.
- Add the Strakì Sterilgarda, break it up with a wooden spoon and mix everything together to flavour and blend the ingredients.
- Throw the gnocchi into boiling salted water and let them cook until they float to the surface.
- Drain them and toss them in the pan, adding a ladle of cooking water to make them creamy.
- Place the gnocchi in a baking dish and sprinkle them with grated cheese.
- Bake them in the oven for about 10 minutes at 200°C.
- Serve the gnocchi with sausage and Strakì cheese hot, garnished with a basil leaf.
Cook the rice al dente in salted water Dice the vegetables and the provola Brown the vegetables separately Add the mascarpone and strakì to the béchamel ...
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