The cotechino is a food that during this period is cooked in a thousand different ways because it represents the end-of-year festivities, and all supermarkets display it in large quantities, both pre-cooked and fresh. Today I have prepared these gnocchetti with cotechino, a simple and very tasty dish that I will definitely prepare for December 31st because it is easy, quick, and delicious!
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GNOCCHETTI WITH COTECHINO
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE GNOCCHETTI WITH COTECHINO
- 1.1 lbs potato gnocchi
- 1.1 lbs Pre-cooked Cotechino
- 1 medium onion
- 2 tbsps Dry white wine
- 2 tbsps Butter
- to taste salt and pepper
- to taste fresh rosemary
- to taste Parmigiano Reggiano (grated)
Tools
- Saucepans
Preparation
First, cook the cotechino following the package instructions (for me 20 minutes).
Drain it and crumble it with a fork. Peel the onion and chop it finely.
In a large pan, put the butter, and once melted, add the chopped onion.
Sauté it well, then add the crumbled cotechino, mixing the mixture.
Add the dry white wine and let it evaporate for about ten minutes.
Now add a generous amount of chopped fresh rosemary.
Cook the potato gnocchi as usual, and when they rise to the surface, drain them with a slotted spoon.
Pour them into the pan with the onion and cotechino crumbled and sautéed sauce.
Add a generous sprinkle of grated Parmigiano Reggiano and toss the gnocchi with cotechino that I assure you are delicious!!!! Enjoy your meal with the gnocchi with cotechino!
Annalisa
Tips and notes
Still on the theme of cotechino, I propose these cotechino and lentil cups and cotechino with Lambrusco jelly and fried cremini! Do you like my recipes? Then follow me on your favorite social network! You can find me on INSTAGRAM PINTEREST YOUTUBE TWITTER and on the blog page on Facebook to not miss any recipe or special and comment with me on the various preparations!!! Copyright © 2017 Annalisa Altini, All rights reserved
