CHICORY AND MORTADELLA BOLOGNA GNOCCHI

Ingredients (For 4 serves)

  • Mortadella Bologna PGI, 1/4 cup
  • Chicory, ¼ cup
  • milk, 2 tbs
  • Parmigiano Reggiano, 3tbs
  • olive oil, 1 tbs
  • a pinch of salt
CHICORY AND MORTADELLA BOLOGNA GNOCCHI

Method

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Slice mortadella in cubes.

Slice Chicory. Stir-fry Chicory with oil, salt and mortadella.

Add milk and cook for about 10 minutes.

Pour gnocchi in salted boiling water.

When they float to the top drain water and stir fry them with Chicory, mortadella and parmisan.

Serve hot.