Ingredients
Scale
- 1 kg 2.2 pounds of potatoes
- 300 gr 10.5 ounces of spelt flour
- 1 egg
- Salt (to taste)
For the sauce
- 250 gr 8.8 ounces or half of a pound of wild boar meat
- 1 carrot
- 1 celery
- 1 onion
- Bay leaf
- rosemary
- juniper berries
- 1 lt. of red wine
- Oil salt and pepper
Instructions
- Wash the potatoes and cook them with the skin on. Once cooked mash them, mixing them together with the flour adding the egg and salt.
- With the dough, roll to make long strands and cut them in dumplings shape. About one inch long.
- hours before serving, put wild boar in a bowl with red wine, some juniper berries, celery, carrots and onion to marinate.
- Once marinated fry in a pan the wild boar meat and all the vegetables adding extra virgin olive oil
- Cook for about 20 minutes then add the wine from the marinade and add a tablespoon of tomato sauce. If necessary, add a bit of vegetable broth to finish cooking.
- Season with salt and pepper.
- Once cooked, mince the meat with a knife.
- Cook the gnocchi in salted, boiling water until tender (this will only take a few minutes) and toss with the sauce of wild boar with a spring of rosemary to scent.
- Prep Time: 24 hours
- Cook Time: 30 minutes