Gnocchi Di Mortadella

Note :

1. Why bread: In Italy at that time flour was more expensive than bread, especially in rural areas. The data center is from a former employee and that was his argument when I asked “why with bread instead of flour”. Milk and flour are not listed with details because it is difficult to say so much milk or flour it always depends on the other ingredients. One more thing …. Sbrinz always appears in my recipes, it is the Swiss alternative to Parmesan, a bit spicier. And cheaper for me. With this I also support our mountain farmers.

Preparations:

1. Cut the mortadella into cubes. Peel the onion and garlic. Cut the onion into sticks and slice the garlic. Sauté mortadella, onion and garlic in a little olive oil, leave to cool. Soak the bread briefly in cold milk, then squeeze it out firmly and well (how wetter the bread is how more flour it needs), then turn everything through the wolf. Cut the bacon into strips and the garlic into slices. Finely chop the chilli. Finely dice the rest of the garlic.

Gnocchi batter:

1. Put the mortadella bread mixture in a bowl, mix well with the eggs and cheese, then add the flour a little at a time (it takes about 100 to 200 g). Always mix well. Add parsley and sage, season with salt, pepper and nutmegs. Work the whole mass again briefly. It must have a firm consistency but not like a flour dough. You don’t have to roll them out with a rolling pin either.

Shape and cook gnocchi:

1. Fist a large portion of dough onto the workplace, roll it out into a roll of approx. With a small sharp knife pieces 2-3 cm in length. To roll out always on a little flour, the dough likes to stick. In the meantime you have 3 liters of salted water, boiled in a large saucepan. Add the gnocchi portions wisely to the boiling water, as soon as they float on the surface, remove them with a skimmer. You put them on a plate and drizzle a little olive oil over each layer, or you put them on a plate and immediately napkin with the sauce, and serve. Then the sauce has to be ready. As soon as you have 20-30 pieces

The sauce :

1. Bring the butter to froth (do not let it turn black), add 2 tablespoons of olive oil and deep-fry the sage leaves in it, remove. The same thing happens with the strips of bacon. When the strips of bacon are ready, quickly add the garlic and sage leaves. Do not color the garlic (otherwise it will be bitter) Nappe the gnocchi with the sauce and serve immediately. I served cheese separately.
2. There was also a leaf salad with wild garlic, balsamic vinegar and olive oil dressing – and of course a pair of glasses of Primitivo del Salento.