Time: 1 ora
Difficulty: Facile

Buckwheat Gnocchi with Sausage and Hazelnuts

Ingredients for the sauce:

Approximately 300g sausage
50g Piedmont hazelnuts
2 tablespoons oil
25g butter
50g Parmigiano Reggiano
salt

For the gnocchi:
500g Bologna PGI white-fleshed potatoes
1 egg
200g Molino dalla Giovanna Special Fresh Pasta
30g buckwheat flour
To taste: extra-fine rice flour
Ground black pepper

Preparation for the gnocchi:
Bring a pot of water to a boil, then cook the potatoes
until they are tender and soft.
Place the boiled potatoes on a baking sheet lined with parchment paper and dry them in a preheated oven at 170°C (340°F) for 10 minutes.
Remove from the oven and mash them with a potato ricer, dropping the puree directly into a bowl. Let it cool for a few minutes, then transfer it to a pastry board. Add the egg, buckwheat, and the remaining mixture a little at a time, working it gradually until it's absorbed. Then add a pinch of salt and a pinch of pepper and mix everything together.
Shape the dough into a ball; it should be firm but not too dry. Let it rest for 30 minutes.
Meanwhile, remove the skin and crumble the sausage, browning it in the oil. Season with salt and add the roughly chopped hazelnuts.