Buon appetito!
Pork gnocchi
Italy with tomato
made by Harry Belmans
Credits: From “Italia al pomodoro”: Recipes - Harry Belmans, Photos - Heikki Verdurme
Ingredients
4 persons
- 1 bottle ELVEA passata with basil
- June 1st
- 2 cloves garlic
- 150 grams semi-dried pork sausage
- tablespoon of olive oil
- 300 grams of ground pork
- 2 teaspoons dried oregano
- sprig of thyme
- pepper
- salt
- 600 grams fresh gnocchi
- knob of butter
- Parmesan cheese
Preparation
-
1
Chop the onion and garlic and sauté in a little olive oil.
-
2
Cut the sausage into slices and add it along with the minced meat.
-
3
Bake and moisten with the passata.
-
4
Add oregano and thyme here.
-
5
Season with salt and pepper and simmer for 30 minutes on low heat.
-
6
Cook the gnocchi in salted water.
-
7
Drain them and stir the butter into the gnocchi.
-
8
Serve and finish with parmesan.
Buon appetito!
