Purple Gnocchi with a Mountain Flavour
Boil 1 kg of Gresta Valley Potatoes and mash them immediately. Allow them to cool and add in the given order: 1 egg, 1 egg yolk, 1 purple cabbage previously stewed with a clove of garlic and reduced to a puree, and 250g of flour, added a little at a time.
Mix well to form long 1 cm diameter rolls and then cut them into gnocchi sized pieces.
Throw the gnocchi in boiling salted water. As soon as they rise to the surface scoop them out, drain well and dress with fresh lucanica (traditional sausage) toasted in a pan, melted butter, sage, and chunks of Malga Lagorai cheese.
The dish is best served with a glass of white wine Nosiola.