Filled gnocchi with tomato and mozzarella

Code F50

Gnocchi ripieni con pomodoro e mozzarella, diced potatoes and “luganega” sausage

x4

People

Ingredients for 4 people

400 g Gnocchi ripieni con pomodoro e mozzarella

200 g potatoes

salt, pepper, olive oil and parsley to taste

1 onion

200 g “luganega” sausage

Procedure

Clean well all potatoes, peel and dice them. Blanch them in slightly salted water for a few minutes and drain them. Brown chopped onion in a pan with “luganega” sausage, cut into small pieces and add potatoes to finish cooking.

Boil Gnocchi in plenty of water; once they rise to the surface, transfer them with a skimmer into the previously prepared sauce.

Sauté Gnocchi with sauce, add diced mozzarella, mix everything and serve. Garnish with parsley.

Alessandro Cassaro swiss delegation chef – fic.

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