Lentil gnocchi with soft and crunchy cotechino.

INGREDIENTS FOR THE GNOCCHI

- 400 g boiled lentils
- 100 g 00 flour
- 100 g re-milled durum wheat semolina
- 2 egg yolks

salt

INGREDIENTS FOR THE SAUCE AND CHIPS

- 1 pc boiled cotechino
- 200 g narrow broth
- 30 g diced onion
- 30 g diced carrot
- 20 g diced celery
- 20 g triple sec

zest of 1 orange

extra virgin olive oil

salt

pepper

PREPARATION

For the recipe for lentil gnocchi with soft and crunchy cotechino, sift the lentils and mix them with the flour, semolina, egg yolks and a pinch of salt until you obtain a soft mixture. Divide it into loaves (diameter 2 cm), cut them into 2 cm pieces and score them on the tines of the fork.

For the ragù and cotechino chips: Blanch the orange zest three times, always changing the water. Finally add a couple of spoons of sugar, leave to infuse for 15-20 minutes, then drain and dry them delicately with kitchen paper. Cut a dozen thin slices from the cotechino, roast them until they become crispy like chips and keep them aside. Dice the rest of the cotechino. Brown the vegetables in a thin layer of oil for a few minutes, then add the diced cotechino, flavored with triple sec and a few fillets of orange peel. Pour in the reduced broth, cook for a few minutes and season with salt. Boil the gnocchi, let them come to the surface and after 1-2 minutes of cooking, drain them directly into the pan with the ragù. Sauté everything for less than 1 minute and distribute on plates. Complete with the cotechino chips, the cooking juices and the remaining orange peels.

Credits: Chef Marco Capurso, Facebook®