GNOCCHI rigati di Romagna conditi come cristo comanda

Boil the potatoes until tender, then mash them.

Mix the mashed potatoes with flour, egg, and salt to form a dough.

Shape the dough into gnocchi.

In a pan, sauté the shallot and eggplant in oil until softened.

Add the sausage and cook until browned.

Pour in the white wine and let it reduce.

Add the tomatoes and simmer the sauce.

Stir in the gorgonzola until melted and combined.

Serve the gnocchi with the sauce and garnish with basil and pecorino.

Spice Level:

Allergens