Li sirgitti

Ingredients for 6 people

• 2 kg of potatoes
• About 900 g of flour
• 2 eggs
• 2 pork sausages
• Beef stew
• 11 of tomato
• 1 onion
• 1 carrot
• 1 piece of celery
• Olive oil to taste
• Salt to taste.

Method
Wash the potatoes well and put them to boil in a saucepan filled with cold water. Leave them to boil for about an hour, in any case until they are cooked (the time depends on the quality and size of the potatoes); then drain, peel and mash them with the appropriate tool or with the prongs of a fork.

Leave the dough to cool and place it on a floured pastry board; add the eggs, the flour and, if necessary, a little warm water; mix carefully until you get a very compact but soft dough.

Divide the mass into many portions, from which, with a dexterous movement of the hands, 1 cm thick cords are obtained. plentiful (the diameter can vary according to taste); then divide them into pieces a couple of cm long; pressing them with a finger will crush them a little and will facilitate cooking. Arrange them on a cloth and let them rest for the time necessary to let them dry a little.

In the meantime, prepare the sauce using the ingredients and procedures of the "Spaghetti al ragù" recipe.

Put a tall saucepan with plenty of water on the fire; bring to the boil, add salt and begin to add the gnocchi, a few at a time. Cook them for 34 minutes. After draining them, arrange them on a serving tray; season with plenty of sauce and serve while still hot; it is advisable to sprinkle them with pecorino cheese.

Recommended wine
Controguerra D.O.C. red or Cerasuolo D.O.C.

Variant
Also for the dressing of this dish there are many variations; among the traditional ones we point out the mutton sauce.