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.

You might also like

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.

Roasted Galletto with sausage and vegetables stuffed

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.

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.