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Gnocchetti di farina di farro con salsa alla selvaggina: Spelt flour and potato dumplings served with game sauce

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  • Total Time: 24 hours 30 minutes
  • Yield: 4 servings 1x


  • 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


  1. 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.
  2. With the dough, roll to make long strands and cut them in dumplings shape. About one inch long.
  3. hours before serving, put wild boar in a bowl with red wine, some juniper berries, celery, carrots and onion to marinate.
  4. Once marinated fry in a pan the wild boar meat and all the vegetables adding extra virgin olive oil
  5. 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.
  6. Season with salt and pepper.
  7. Once cooked, mince the meat with a knife.
  8. 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
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