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.
