Ingredients for 4:
1 kg floury potatoes
300 gr flour
1 egg
salt
1 Sagrantino Passito Wine glass
Butter
1 Sagrantino Passito Wine glass
Caciotta cheese
Boil the potatoes then press them, add the flour, the egg, 1 Sagrantino Passito Wine glass, salt and mix all quickly with the hands. Shape pasta sticks and cut the sticks in 2 cm pieces each.
Cook the gnocchi for a few minutes (until they afloat) then put them in a pan with butter and the other Sagrantino Passito Wine glass.
Once ready put the Gnocchi on a dish and serve with grated Caciotta cheese.
Wine in Umbria
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