Moliterno al Vino homemade potatoes gnocchi
Ingredients for 4 people:
-2oz Pecorino Sardo Maturo DOP
-3oz All-purpose Flour
-6oz Moliterno al Vino
-½ Cup Cream
Seal the potatoes individually with aluminum foil and bake them on a baking sheet on a bed of coarse salt for 1 hour at 200°C, then mash them while still hot.
Evenly mix in a bowl, mashed potatoes, melted butter, Pecorino Sardo Maturo DOP, flour and egg yolk, then season with salt, pepper and nutmeg and let rest for 15 minutes.
In a small saucepan, melt some Moliterno al Vino, cut into small pieces, with the cream and shape a nice fluid cream with a shiny violet color.
Shape the gnocchi from the rested dough, by using flour, making uniform balls and cook them first in boiling water for a few minutes and then sauté them in a pan with a drizzle of evo oil.
Chop the remaining Moliterno al Vino into thin slices of 2 inches and set aside.
Serve warm with a garnish of wild fennel.