Sardinian Gnocchi with Sausage and Fennel
First course
ready in: 15 mins
difficulty:
PRODUCTS USED FOR THIS RECIPE
DOWNLOAD THE NEW LAGOSTINA APP
| 
The free application of Lagostina with over 100 recipes for cooking with pressure cooker.
INGREDIENTS FOR 4 PEOPLE
10 oz. Sardinian gnocchi (280g)
7 oz. sausage
1 tbsp fennel
1 ½ tbsp extra virgin olive oil
1 oz. white onion
5.3 pz. tomatoes
1 ¾ ecodoses of vegetable broth
basil to taste
3 ½ oz. white wine
Salt and pepper to taste
2 tbsp grated aged pecorino cheese
PREPARATION
Chop the onion and brown it well in a pressure cooker (without the lid) with the olive oil. Add the crumbled sausage and cook so that the flavor sets in. Add the white wine, then the tomato puree and finally add the broth. Season with salt and pepper. Finally, add the last Sardinian gnocchi, cover the pot and cook for 9 minutes, from when you hear the first whistle. Open the pot and stir in the grated cheese, basil and fennel (both chopped).
Recipe of Emanuele Gnemmi
Recipe of Emanuele Gnemmi
Follow Lagostina