An old refrain says “On Thursday you have to eat gnocchi!” But here, in Cantina Do spade, we prepare them all days, always fresh and above all delicious accompanied by a steaming and fragrant meat sauce.
The secret to a successful dish is not only the potatoes (which must be old, no matter if yellow or red) but also in the dough that should not be worked too hard not to risk becoming too hard. And then, of course, there is the sauce, which must be prepared carefully and without too much haste, as tradition dictates.
First of all, we need to prepare the meat sauce with sautéed, extra virgin olive oil, white wine, minced meat and tomato. To make a good sauce, mix perfectly the ingredients and cook them half hour.
Meanwhile, prepare the gnocchi. Their preparation is simple: wash and boil the potatoes, then mash them and add the flour and an egg; work the dough mixing the ingredients and then you get the gnocchi that must be left for about twenty minutes before cooking.
A recommendation: eat them warm and accompanied by a good red wine, among the many on our wine list and bon appetì!