Gnocchi with Goose Sauce

Boil the potatoes in salted water until tender in the center. Drain, peel while still warm, and mash them directly on the countertop or in a bowl. The pulp should be uniform, dry, and free of lumps, which is essential for obtaining a compact mixture without overworking it.

Add the flour to the mashed potatoes and knead until you obtain a dough. a mixture Smooth and soft. Shape the dough into regular sticks, similar to breadsticks, then cut them with a knife into small gnocchi. Keep them uniform in size so they cook evenly and rise to the surface together.

Chop the carrots, celery, and onion. Pour the extra virgin olive oil into a shallow pan and add the vegetables, letting them wilt gently. soffritto It is ready when it becomes soft, slightly golden and aromatic, without the onion taking on a dark color.

Add the goose pieces to the soffritto Brown them, turning them to coat each side. Cook until the meat is golden brown and the bottom releases an intense aroma. This step concentrates the flavors and prepares the meat for the next cooking session in the sauce.

Pour the dry white wine into the shallow pan and let it evaporate over high heat. Salt Continue cooking for about an hour; if the bottom starts to dry out, add more wine or broth. Maintain a moderate heat, with a steady, not too lively boil.

Drip the canned whole peeled tomatoes and pour them into the shallow pan after the first hour of cooking. Stir the stock, lower the heat and continue cooking for about thirty minutes. The sauce should slowly reduce, becoming thicker and more enveloping, maintaining a balanced aroma of tomato and meat.

Once cooked, remove the goose pieces from the shallow pan and let them cool enough to remove the meat. Cut the meat into small pieces and return it to the sauce, stirring to distribute it evenly. Taste and season with salt to taste: the dressing must be thick and well-flavored.

Bring to a boil plenty of salted water and add the gnocchi. Collect them with a skimmer As soon as they float to the surface, you know they're cooked. Transfer them to the hot goose sauce, season them generously and finish with pecorino grated semi-mature cheese, distributing it before serving.