Time: 60 minuti
Difficulty: Media

An original element in this recipe is the hazelnut, is part of the dried fruit and in Italy we have the popular Piedmontese that is the master.

Ownership
They are very tasty to taste alone, shelled or added to yogurt as a snack before a workout because they are excellent energizers.
They are the base of creams spread with the addition of chocolate, but in the kitchen they are suitable for both sweet and salty!
They are distinguished because they are rich in fiber, are antioxidants thanks to the presence of vitamin E, folate, potassium, magnesium, phosphorus and calcium.
Benefits also found in weight control for satiating power, reduction of cardiovascular diseases, blood sugar control with contrast to the onset of diabetes.

Historical notes
The hazelnut is a fruit of the hazelnut tree cultivated since ancient times and belongs to the family of birch trees. In Italy it is cultivated in Piedmont, but the main producing countries are also Turkey, Spain, Georgia and the United States.

Notes
Natural hazelnuts do not contain gluten, but of all dried fruits, they are the ones that give the most allergic reactions from foods for children. They are also not suitable for those suffering from diverticulitis, are highly caloric so the advice to make the most of its beneficial properties, is a moderate consumption.

Ingredients for 4 people

450 g white potatoes
200 g Special for fresh pasta Molino Dallagiovanna
50g buckwheat flour without gluten
A pinch of salt
30 g grated Parmesan cheese
a pinch of ground black pepper

For dressing
300g approximately of sausage
One shallot about 50 g of hazelnuts from Piedmont
2 tablespoons of oil
Salt
Gluten-free rice flour for dusting

Time: 60 minutes plus rest
Difficulty level: Medium

Preparation
Boil a pot with water, bring to a boil and cook the potatoes for about 45 minutes on a low heat.
In the meantime, peel the shallots and chop finely, place in a pan with 3 tablespoons of extra virgin olive oil, brown while you remove the skin and crumble the sausage, pour into the pan of the shallot and brown until brown. Season to taste with salt and add the hazelnuts roughly crumbled.
Once the potatoes are cooked, drain and place in a baking tray lined with baking paper and dry in the oven at 170 º C for 10 minutes. Remove from the oven and pass to the potato masher.
Lay on a pastry board, add the mix, the parmesan, season with salt and pepper, working gradually so that it absorbs everything.
Create a ball with the dough, leave to rest for 30 minutes, then remove parts and roll on the lightly floured pastry board, creating salami. With a floured knife, cut into 5 mm long chunks and shape them on the palm of the hand floured. Leave to rest on a tray sprinkled with rice flour.
Boil a pot with water, bring to a boil, add a pinch of salt and cook the gnocchi in water. The cooking will bring them to the surface, then drain and sauté directly in the pan with the dressing, decorate as desired with other hazelnuts and serve.