Fruit-Stuffed Galletto

First, boil the potatoes.
Meanwhile, finely chop the onion and fry in a pan with three tablespoons of extra virgin olive oil. Add the Galletto and cook until browned. Continue cooking for about 35 minutes, adding a little water if necessary.
Bone the Galletto and blend in a food processor with the egg.
When the potatoes are cooked, mash them and add the Galletto mixture, salt, pepper and the flour. Mix well until you have a dough-like consistency, then place it on a floured surface.
Using a knife, cut the dough into small dumplings.

To make the sauce, add the tomato pureé to a saucepan with a little oil, the basil leaves and a pinch of salt. Cook on a low heat for at least 25 minutes. Remove from heat and cover to keep warm.

Boil salted water in a large saucepan and add the gnocchetti. As soon as they rise to the surface, drain and add to the tomato sauce, mixing well.
This is a good way to get reluctant or fussy children to eat meat.

Put the chopped apple, pear and prunes in a bowl with brandy, salt and pepper. Mix with your hands and let it rest for 10 minutes. Lather Galletto with butter, salt and pepper (outside and inside), then stuff them with the fruit mixture, sage and rosemary. Put 4 table spoons of oil in a baking tray, rest the Galletto and all the leftover fruit on it. Put in the oven for 50 minutes at 180° C, periodically dripping juice from bottom of dish onto the Galletto.

Boil string beans in water with courgettes, carrots (peeled) and onion only for 20 minutes or until just firm. Chop vegetables and sausage and stuff the Galletto with the mix. Place your Galletto on a baking tray, with a little bit of oil, rosemary and garlic and put in the oven at 180° C. Cook for about 40 minutes.