Antica Osteria Croce Bianca
Ingredients and quantities

Quantities for 4 people:

For the gnocchi

  • 300g yellow potatoes
  • 10g salt
  • 150g “00” flour
  • 1 egg

For the sauce

  • 400g minced horse meat (it shouldn’t be too lean)
  • approx. ½ medium pepper
  • 1 small onion
  • 1 carrot
  • ½ bottle Gutturnio red wine
  • 80g tomato concentrate
  • olive oil for sautéing
  • butter for creaming
  • grated Parmesan cheese for creaming
  • salt
Accompanying wines:
Gutturnio DOC

Gnocchi with “picula ad caval” sauce

Fresh homemade pasta

Type of recipe: First courses

Click on the photos to enlarge

Preparation method:

For the potato gnocchi: wash the potatoes and steam them in their skin for at least 30 minutes; check they are cooked by pricking with a toothpick. When cooked, peel the potatoes while still warm and mash using a potato masher. Put the mashed potato on a pastry board and allow to cool slightly. When cool enough, make a well in the centre, add the flour, egg and salt and mix to obtain a smooth and compact mixture. Roll into “snakes” and then cut into bite-sized pieces. Roll each piece on a small ridged wooden panel or on the back of a fork. Put the gnocchi on a floured tray or baking tray.

For the “picula ad caval” sauce: chop the onion and sauté in a saucepan with a few tablespoons of olive oil. Add the minced meat and brown with the onion. Pour in plenty of red wine, reduce and continue cooking the sauce, adding the water and tomato concentrate. Season with salt and add the coarsely chopped carrot. Cook for 1½ hours. Three-quarters of . . . >>>

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