First Courses and Soups
For 4 people450 gr red potatoes
150 gr white flour
50 gr of mortadella Suprema Fiorucci cut in small cubes
200 gr of ricotta (soft fresh cow cheese)
3 leaves of kitchen sage
Puree the mortadella in your mixer and boil the potatoes in saltwater. Peel the potatoes, mash them up and mix in flour, eggs and a sprinkle of salt. Add then the mortadella puree and a sprinkle of ground nutmeg. Prepare the gnocchi (little potato dumplings). Put the ricotta cheese in a deep saucepan and stir with a fork. Add some hot water to achieve a creamy texture. Add sage leaves and salt and keep hot in bain-marie. Bring water to boil in another pot, add water and cook the gnocchi in it, only a few at a time. Once the gnocchi start floating on the surface, take them out of the water and put them into the saucepan with the ricotta. Carefully mix it all, sprinkle with some ground nutmeg and decorate with sage leaves and mortadella cubes.