
Rustic artichoke and leek
first courses from Italy
Gnocchi of semolina, cabbage and sausage
Gnocchi of semolina, cabbage and sausage
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
The purple spark is rich in important elements for our body, in this recipe we can enjoy it together with homemade sausage and pasta
First I knead the flour with water to prepare a dough ball, pretty malleable.
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.
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
When this one was slightly softened I added it to the sausage pan, covered and let it cook for about half an hour.
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.
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.