Sardinian gnocchi from Gragnano with colorful chard stems, wild garlic, liver sausage, and 4-year-aged Alpine Sbrinz cheese
Rustic, generous, and full of character. This dish brings together bold, comforting flavors, combining a hearty sausage with the distinctive aroma of wild garlic. Rooted in tradition yet refined in its balance, it is an honest expression of craftsmanship where simplicity and depth go hand in hand. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
Bring pasta water to a boil and wash, trim, and cut the chard and wild garlic
Place the liver sausages in warm water so they can be squeezed out more easily
Salt the water, cook the pasta for 6 minutes, add the chard, and cook for another 3 minutes
Drain the pasta and return it to the pan, add the sausage, chicken stock, wild garlic strips, and the grated Sbrinz and mix well
Season everything with salt and pepper
| 500 g. | Gnocchi Sardi di Gragnano |
| 400 g. | Colorful chard |
| 4 pieces (approx. 90 g. each) | Liver sausage |
| 2 dl. | Chicken stock |
| 50 g. | Alpine Sbrinz, 4 years aged, grated |
| 50 g. | Rind of 4-year-aged Alpine Sbrinz, popped in the microwave |
| Salt | |
| Black pepper, freshly ground | |
| 20 g. | Wild garlic leaves |
HOW TO PLATE
Arrange and finish with wild garlic and the popped Sbrinz
