Gnocchi with game ragù and bearded mushrooms

Preparation	1h 30'
Difficulty	Medium
Game	Boar
Calories	600 - 700
Activity	M 57 ; F 78
People	4
Wine pairing	Torgiano rosso DOC

Ingredients

For the gnocchi:

G 250 potatoes
N 1 egg
N 4 tablespoons flour
N 1 pinch of salt

For the sauce:

G 100 minced cured lard
G 500 mixed game meat
N 2 onions
N 2 carrots
N 4 sage leaves
N 2 juniper berries
N 1 garlic clove
G 150 bearded mushrooms
G 50 butter
Salt, pepper, and broth to taste

Kcal 630*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Boil the potatoes with the skin on; once cooked, peel and mash them. Spread them on the work surface and let them cool. Add the egg, flour, and salt, then knead the dough until you get a compact mixture. Shape into small gnocchi.
Bring a pot of salted water to a boil, drop in the gnocchi, and scoop them out as soon as they float to the surface. Continue until all the dough is used. If not serving the gnocchi immediately, drain and cool them in plenty of cold water. They can be stored in the refrigerator for up to two days, in a casserole dish with a little vegetable oil.
In a pan, sauté the minced lard along with the vegetables (chopped onions and carrots), sage, and juniper berries. Add the game meat, cut into small cubes, and continue to brown. Deglaze with white wine, season lightly with salt and pepper. Cook over moderate heat, adding broth as needed. Once done, adjust the seasoning to taste.
Slice the bearded mushrooms, sauté them in a pan with the butter and a sage leaf. Add the ragù to the mushrooms and toss in the gnocchi to blend the flavors.
Serve the gnocchi in a warm bowl or glass dish.

Gnocchi with game ragù and bearded mushrooms

Ingredients

Preparation

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