INGREDIENTS:
5 Italian tomatoes
· ½ pack of Toscana Sausage (350g)
· 2 tablespoons of olive oil
· 1 chopped onion
· ½ chopped carrot
2 chopped celery stalks
· leaves from 3 sprigs of thyme
· 1 bay leaf
· salt to taste
· Black Pepper to taste
· For the gnocchi:
1 kg of Asterix potatoes
· salt to taste
· 3 eggs
· 450 g of white wheat flour
PREPARATION MODE:
Ragu
In the blender, beat the tomatoes with 1 cup (tea) of water. Reserve. Remove the sausage from the gut and break it up. Reserve. Heat a pan over high heat, add half the oil, add the sausage and let it brown.
Reserve the sausage and in the same pan, over medium heat, sauté the onion, carrot and celery until soft. Add the tomatoes, herbs and cook until the sauce is thick and has a ragout consistency. Hit the salt and pepper. Reserve.
Gnocchi
Meanwhile, cook the potatoes in a pan with water and salt. Wait until they are soft. Remove the potatoes from the pan, pass through a juicer, spreading directly over a sanitized countertop. Let cool. Gather all the squeezed potato in a bowl and add 2 yolks and 1 egg. Mix well.
Next, put 250 g of flour, salt and mix until you get a homogeneous mass. Roll the dough into long strips and cut them into small pieces. If necessary, use the remaining flour so that the dough does not stick to the countertop. In a large pot, cook the gnocchi in boiling salted water.
