Gnocchi with sage-pepperoni butter

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the potatoes, cover and cook in boiling water for about 25 minutes. Drain the potatoes, rinse under cold water and drain. Peel the skin off the potatoes and press the hot potatoes through a potato ricer. Season potatoes with salt, pepper and nutmeg. Stir semolina with a mixing spoon into the hot potatoes. Then stir in the starch and egg yolks and allow to cool

2. 2

   Form potato dough into rolls on a floured work surface, cut into pieces and shape into small oval dumplings. Press in lightly with a fork and place in portions in plenty of boiling salted water. Cook over medium heat for about 5 minutes (do not boil). Remove the gnocchi with a skimmer, drain well and place on a plate

3. 3

   Wash and drain the peppers. Cut off the stalk end, cut the pods lengthwise and remove the seeds. Cut pepperoni into fine rings. Wash the sage, dab dry and remove the leaves. Heat about 2 tbsp. oil in a large frying pan, fry the coppa crisply in portions and drain on kitchen paper. Add the pepperoni and sage to the hot frying fat and steam for about 1 minute. Add butter, foam briefly and toss the gnocchi in it and heat them up. Crumble the coppa into pieces, fold in and season to taste with salt and pepper. Arrange in deep plates and scoop a little pecorino on top

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
480 kcal

CARBS
48 g

FATS
25 g

PROTEINS
14 g