Gnocchi with Rooster Combs

Method

1. Prepare the soffritto: in a pan with a little butter and oil, add chopped celery, onion, and carrot and sauté over low heat.
2. Add the whole rooster combs, a generous amount of pepper, a pinch of salt, and a splash of wine. Cook.
3. Deglaze with a splash of wine and let the alcohol evaporate.
4. Add a ladle of vegetable broth and let it reduce slowly.
5. Prepare the chicken livers: remove the tough part, cut into pieces, and add them to the pan.
6. Cook until the bottom sizzles, then add the rooster combs (pre-cooked) and a little butter.
7. Add another ladle of broth and continue cooking.
8. Meanwhile, prepare the gnocchi: boil the potatoes, mash them, add 2 eggs, a pinch of salt, a little flour, and knead until soft.
9. Cut the gnocchi, roll them in semolina, and keep them separated.
10. Cook the gnocchi in salted boiling water.
11. Drain the gnocchi and sauté them in the rooster comb and liver ragù.
12. Finish with grated Parmigiano Reggiano.
13. Serve with an extra sprinkle of Parmesan.