Serves 6

Potato Gnocchi

Ingredients
1 kg of potatoes
1 kg of flour

Method
In their skins (unpeeled) boil the potatoes in salted water until cooked. 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.

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. Use a knife to cut into pieces about ½ inch in length and dust with a bit more flour. Cook in salted simmering water for 2/3 minutes or until they float to the surface. Serve immediately with the deer sauce.

Deer Sauce

Ingredients
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

Method
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. Add the meat and continue to cook on a medium heat for 10 minutes. Add the white wine and simmer until the wine has evaporated.
Add the passata and simmer for approximately 1 hour.

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