Bolognese Potato Gnocchi

Directions

• Cook 800g rosental potato in the oven at 200 degrees (switch off when soft by doing the toothpick test);
• Peel the potatoes;
• Mash the potatoes;
• Add 3 yolks;
• Add fresh thyme;
• Add salt and black pepper;
• Add 2 tablespoon of flour;
• Mix (only to mix the ingredients);
• Sauce
• In a pan, add 2 slices of Tuscan sausage;
• Add 1 tablespoon of butter;
• ½ minced girl finger pepper;
• Add 2 sliced ​​paris mushrooms;
• Add 3 minced garlic cloves;
• Add 500gr ground beef;
• Mix;
• Add 2 bay leaves;
• Add thyme to taste;
• Add 500g tomato passata;
• Add 1 glass of water;
• Add 150ml of port wine or dry red wine;
• Add 100ml fresh cream;
• Mix;
• Add a handful of spinach;
• Add a handful of basil;
• Add a Handful of Parmesan Cheese
• Turn off the heat and cover;
• Finalization
• Flour your countertop;
• Roll up the dough;
• Cut;
• Add water in a pan on the fire and let it heat up;
• Add salt;
• Add the gnocchi;
• As soon as the gnocchi rise, remove;
• Transfer the gnocchi to a container and add the sauce;
• Add grated parmesan and olive oil;
• Your Bolognese Potato Gnocchi is ready!