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Gnocchi of semolina, cabbage and sausage

ingredients

servings

5

Pepper

to taste

Iodized salt

to taste

Extra virgin olive oil

to taste

Water

to taste

Semolina

500 oz

Pork sausage

150 oz

Onions

1 unit

Savoy cabbage

1 cup

first courses from Italy

Gnocchi of semolina, cabbage and sausage

Gnocchi of semolina, cabbage and sausage

with meat with gluten

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Gnocchi of semolina, cabbage and sausage

The purple spark is rich in important elements for our body, in this recipe we can enjoy it together with homemade sausage and pasta

Gnocchi of semolina, cabbage and sausage step 1

step 1

First I knead the flour with water to prepare a dough ball, pretty malleable.

Gnocchi of semolina, cabbage and sausage step 2

step 2

I put it to rest a while and in the meantime in a frying pan I put some oil and the thinly sliced ​​onion stew, I also put some hot water.

Gnocchi of semolina, cabbage and sausage step 3

step 3

Then I added the sausage to pieces to roast. In another frying pan I have always put the oil and the cabbage cut into julienne

Gnocchi of semolina, cabbage and sausage step 4

step 4

When this one was slightly softened I added it to the sausage pan, covered and let it cook for about half an hour.

Gnocchi of semolina, cabbage and sausage step 5

step 5

Once I cooked it, I prepared the gnocchetti, which my Sardinian did little, but I prepared them like everyone else. Next time I will make them smaller, so they will cook better.

Gnocchi of semolina, cabbage and sausage step 6

step 6

I cooked the dumplings and then dumped them with the schiumarola I put them in the pan with the sauce to season them. The sauce meantwhile had formed a nice creme and after having turned them a little I put them in the plates.

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