Filled gnocchi with tomato and mozzarella
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.