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Potatoes Gnocchi with deer saucs

Gnocchi di patate con sugo di cervo - Potatoes Gnocchi with deer saucs


Serves 6


  • 1 kg of potatoes

  • 1 kg of flour


1. In their skins (unpeeled) boil the potatoes in salted water until cooked.
2. Remove the skins, mash them with a fork or specific utensil until you get a light and fluffy “dough” (no lumps) and leave to one side to cool.
3. Once cooled add the flour and knead until you obtain a good consistency. The dough should be moist but not sticky! On a lightly floured top divide the “dough” into several smaller pieces and gently roll each piece into a long sausage roughly the thickness of your thumb.
4. Use a knife to cut into pieces about ½ inch in length and dust with a bit more flour.
5. Cook in salted simmering water for 2/3 minutes or until they float to the surface. Serve immediately with the deer sauce.

Deer Sauce 

  • 250 gr of minced deer meat
  • 1 medium white onion

  • 1 medium celery stick

  • 1 medium carrot

  • 500 gr peeled and chopped tomatoes (passata)

  • 1 glass of white wine
  • 8 table spoons of olive oil
  • Salt and pepper


1. Peel and finely cut the celery, carrots and onion and cook in the olive oil for approx 8-10 minutes making sure they don’t stick or burn.
2. Add the meat and continue to cook on a medium heat for 10 minutes.
3. Add the white wine and simmer until the wine has evaporated.
Add the passata and simmer for approximately 1 hour.
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