Code F50
Filled gnocchi with tomato and mozzarella with diced potatoes and luganega sausage
x4
People
Ingredients for 4 people
400 g of Filled gnocchi with tomato and mozzarella,
200 g of potatoes,
salt, pepper, olive oil, parsley to taste,
1 onion,
200 g of luganega sausage.
Procedure
Thoroughly clean all the potatoes, peel them, and cut them into small cubes. Blanch them in lightly salted water for a few minutes, then drain. Sauté the chopped onion in a pan with the luganega sausage cut into bite-sized pieces, and add the potatoes to finish cooking. Boil the Gnocchi in plenty of water, and once they float to the surface, transfer them with a slotted spoon to the previously prepared sauce.
Sauté the Gnocchi with the sauce, add the diced mozzarella, mix everything well, and serve. Finish with parsley.
Alessandro Cassaro, chef of the Swiss delegation fic.
