Gnocchi: Italian for “dumplings”, gnocchi can be made from potatoes, flour, or farina.
Gnocchi “cavati” are a specialty of fresh pasta, prepared with semolina and water; they are worked into small sticks of different length and then slightly pressed with the finger-tips.
Ingredients for 4 servings
- 14 oz. gnocchi “cavati”
- 2 lbs lean pork meat
- 1 medium onion
- 1/2 glass red full-bodied wine
- 2 tbsp tomato paste
- 1/2 cup extra virgin olive oil
- 2 1/2 cups tomato sauce
- 1 bay leaf
- grated pecorino
- pepper TT
Mince the onion and brown in a saucepan with the oil (less than 1 spoon). When brown add the bay leaf, the lean pork meat and sautè stirring with a wooden ladle. Sprinkle with wine and add the tomato concentrate dissolved in 1/2 cupof water. To the sauce add a pinch of salt and a dash of pepper; stir and cook, on medium heat, for 1 hour and 1/2. When cooked, take the meat out; roughly mince part of it and put the rest in a casserole. Take the bay leaf out and sieve the sauce. Mix half of the sauce with the minced meat and pour the other half on the remaining meat, which is the second course. Boil the pasta in abundant salty water with 1 tablespoon of oil; strain al dente and season with the pork meat sauce and the grated cheese.
Sweet potatoes are minced with the meat and mixed into the pasta, and are added in the reparation of meat sauce. The whole is then sprinkled with grated caciocavallo. In the nisseno, instead, the already seasoned gnocchi “cavati” are enriched with grated saltyricotta.