Little Potato Gnocchi with Galletto Vallespluga in a Tomato Sauce

Level

Cooking time

60 minutes

Cooking method

padella

Occasion

festa

Serves

4 children

Ingredients

  • 1 Galletto Vallespluga, approx. 500 gr., finely chopped
  • 1 small onion
  • 300gr. potatoes
  • 100gr. type "00" flour
  • 1 egg
  • 30gr Parmesan
  • 3 basil leaves
  • 2 tomatoes, skinned and peeled
  • 30gr extra-virgin olive oil
  • salt and pepper to taste

Procedure

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.

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Saffron Galletto Vallespluga

This recipe, though slightly revised, comes from the Cape Verde Islands. With these ingredients you’ll get a simple and tasty traditional dish with a twist.

Start by finely slicing the onion, garlic and carrots and seasoning the Galletto with salt and pepper.

Add oil to a pan and gently fry the onion and garlic. After a few minutes, add the Galletto halves to the pan and brown on all sides.

Next, dissolve the saffron in water in a bowl, then pour into the pan and add the carrots and tomato sauce. Cover and cook for 45 minutes over low heat.

Meanwhile, peel the potatoes and cut them into not very small pieces, add them to the rest with the chilli (which you will then remove) and continue cooking for another 25 minutes over low heat. If the cooking sauce dries too much, add a little water. At the end of cooking you will get a fairly thick sauce. Serve the Galletto accompanied by its sauce with vegetables.

Galletto Vallespluga with olives

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.

Galletto Vallespluga with beer

Cut the Galletto in half and brown in a pan with a little oil at a high temperature. Then add the finely chopped onions and continue to brown until the onions are golden in colour.
Add the tomato puree, salt and pepper, as desired. Sprinkle with the beer, a little at a time.

Then add the mushrooms. Cover and finish cooking, gradually adding the stock until the sauce reaches the required consistency.