Potato Gnocchetti (little gnocchi) with Galletto Vallespluga in a Tomato Sauce
• 1 Galletto Vallespluga (Cornish game hen), approx. 500g cut into small pieces
• 1 small onion
• 300g potatoes
• 100g flour type ’00’
• 1 egg
• 30g Parmesan cheese, grated
• 3 basil leaves
• 2 tomatoes, skinned and pureéd
• 30ml extra virgin olive oil
• salt and pepper to taste
First, boil the potatoes.
Meanwhile, finely chop the onion and fry in a pan with three tablespoons of extra virgin olive oil. Add the game hen and cook until browned. Continue cooking for about 35 minutes, adding a little water if necessary.
Bone the Galletto and blend in a food processor with the egg.
When the potatoes are cooked, mash and add the Galletto mixture, salt, pepper and the flour. Mix well until you have a dough-like consistency and then place dough on a floured surface.
Using a knife, cut the dough into small dumplings.
To make the sauce, add the tomato pureé to a saucepan with a little oil, the basil leaves and a pinch of salt. Cook on a low heat for at least 25 minutes. Remove from heat and cover to keep warm.
Boil salted water in a large saucepan and add the gnocchetti. As soon as they rise to the surface, drain and add to the tomato sauce, mixing well.
This is a good way to get children to eat meat.