Gnocchi with Friarielli Cream, Roasted Sausage, Provola and Almond Tarallo

Method

1. Clean the friarielli: remove the tough leaves and keep the tender parts and flowers.
2. Boil the potatoes in salted water until tender (about 30 minutes).
3. In a large pan, heat plenty of extra virgin olive oil with garlic cloves (crushed but whole) and fresh chili peppers. Sauté gently.
4. Add the friarielli and cook without covering, stirring occasionally. Season with salt halfway through cooking.
5. Once the friarielli are soft, blend them with a splash of water and salt until smooth to make the cream. Set aside.
6. Remove the casings from the sausages. In a hot pan (no added oil), crumble the sausage meat and roast until golden brown. Set aside.
7. When the potatoes are cooked, drain and mash them while still warm.
8. In a bowl, mix the mashed potatoes with 250 g all-purpose flour (weak flour), 1 egg, and a pinch of salt. Knead until smooth and elastic. Let rest for 30 minutes.
9. Dust the work surface with flour. Cut the dough into pieces and roll into ropes. Cut into gnocchi and mark with a gnocchi board or fork.
10. Bring a pot of salted water to a boil. Drop in the gnocchi; as soon as they float, drain them.
11. In a skillet, warm the friarielli cream and add the roasted sausage. Toss in the cooked gnocchi and mix well to coat.
12. Add diced provola cheese and toss until melted and stretchy.
13. Plate the gnocchi and top with crumbled almond taralli.
14. Serve immediately and enjoy.