Gnocchi Spezzatino 

Good morning and good Monday. These are very cold days! Ideal for preparing pasta dishes like the one I present today. A classic, which can also be enjoyed well during the week. The stew sauce has a unique aroma and flavor and lends itself to seasoning not only potato gnocchi but also different shapes of pasta and polenta. For gnocchi it is always the right time. I love gnocchi and I always appreciate those with potatoes with stew then it is a complete and rich dish perfect with this cold weather. Ideal recipe. Good start to the week

Ingredients for four people

For the gnocchi 

1 kg of potatoes

300 gr of flour 

a pinch of salt

For the stew

500 gr of pork stew extra virgin

olive oil 

1/2 white onion 

1 carrot 

1 celery stalk

1 glass of red

wine 200 gr of tomato puree

1 tablespoon tomato paste

1 stock cube

salt and pepper

Preparation

Wash the celery, onion, carrot and chop the vegetables coarsely. In a saucepan put half a glass of olive oil, pour the chopped vegetables, fry for a few minutes. Now add the pork stew, keep the heat lively until the meat is well browned and finally pour the red wine making it evaporate completely. Add the tomato puree, the concentrate dissolved in a cup of hot stock cube, completely cover the stew with the broth, salt and pepper, at this point close the saucepan with a lid and cook for about an hour and a half over moderate heat. Stir occasionally and if necessary add more broth. Wash the potatoes, put them in a pot covering them with water and salt, cook for about 40 minutes. Peel the potatoes still hot and pass them with the potato masher on the axis where you have put the flour, add a pinch of salt and knead the dough for about ten minutes. If necessary, add a little flour, depending on the quality of the potatoes. Take a little dough, cut a cylindrical strip one finger thick and cut it into pieces of about 3 cm. Continue like this until the dough is exhausted. With a floured fork pass one dumpling at a time making a slight pressure, you will get the rifling, then put them on a floured cloth. Boil the water in a large pot, salt and toss the gnocchi. As soon as they come to the surface with a slotted spoon, remove them and put them in a bowl containing a little sauce. Once the operation is complete, pour the remaining stew over the gnocchi. 

Serve with parmesan cheese.