Galletto Vallespluga baked in foil

Put the ground beef in a bowl with an egg, finely chopped garlic and onion, bread crumbs, chopped olives, salt and pepper and mix everything together. After rinsing the raw Galletto, fill them with the mixture and put them in a pan with the broth; bake at 250° C for about 1 hour and 20 minutes, turning it from time to time.

Season both the inner and outer parts of the Galletto with salt and pepper and brown with a little oil and garlic (if desired). Add the finely chopped onion and cook over a low heat for 35-40 minutes, sprinkling with white wine.

Add the olives, basil, finely chopped artichokes, chilli pepper, if desired, and continue to cook for a further 10 minutes, stirring continuously and adding more wine if necessary.

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.