Potato gnocchetti with Primitivo wine and Martina Franca capicollo

Posted on Feb 27 2014 by Simona Giacobbi

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Potato gnocchetti with Primitivo wine and Martina Franca capicollo

Ingredients for gnocchi (2 servings)
3 big potatoes
1 tbsp of salt
1 egg
flour

For the sauce
1/2 onion, chopped
2 thick slices of capicollo from Martina Franca, diced
1 glass of sweet Primitivo di Manduria (passito)
1 glass of cream
black pepper
4 taralli, crumbled
Grana padano

Place the potatoes in a large pot filled with water and bring to boil. Cook until the potatoes are soft (45 mins). Peel while potatoes are still hot and mash them on a work surface using a potato masher. Add the egg and the salt. Mix to form a dough. Sprinkle flour on the dough and work it with your hands. The dough must be soft and fluffy. Cut the dough into pieces. Sprinkle the work surface with a little flour. Roll the dough into one stick and cut it into pieces 2 cm long.

In a large pan saute the onion and capicollo. Add Primitivo and continue cooking for 3-4 minutes. Then add the cream and the black pepper. Simmer until the sauce has thickened.
Meanwhile cook your gnocchi in a pot with salted water and drain when they rise to the surface (after 2-3 minutes). Add them to the pan with the sauce and continue cooking for 1-2 minutes, mixing well.
Serve your gnocchetti hot, with a sprinkling of Grana Padano, and if you want to add an extra Apulian touch, add some crumbled taralli.

Giornalista professionista emiliana, fondatrice del sito PugliaMonAmour.it, laurea in lingue e master in Social Communication. Cresciuta a tortelli e gnocchi, impara a cucinare in Canada dove ha vissuto sei anni e dove ha lavorato per il Corriere Canadese. Amante e studiosa del barbecue, creatrice del food blog PastaLovesMe.com e delle Pizze Pioggia e Puglia Mon Amour inserite nel menu di una pizzeria di Cisternino, tra le più apprezzate, ama cucinare, raccontare, fotografare, organizzare eventi e... fare la pizza napoletana in casa. Fa parte dell'Associazione Le Donne del Vino Delegazione Puglia, è stata giudice in diversi concorsi enogastronomici e ha collaborato con il Cucchiaio d'Argento e I Love Italian Food. Conduce su Telenorba la trasmissione “I colori della nostra terra”, approfondimento settimanale sul territorio, turismo, agroalimentare ed enogastronomia.

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