Gnocchetti sardi con salsiccia e finocchietto selvatico

10 oz. Sardinian gnocchi (280g)

7 oz. sausage

1 tbsp fennel

1 ½ tbsp extra virgin olive oil

1 oz. white onion

5.3 pz. tomatoes

1 ¾ ecodoses of vegetable broth

basil to taste

3 ½ oz. white wine

Salt and pepper to taste

2 tbsp grated aged pecorino cheese

 

Chop the onion and brown it well in a pressure cooker (without the lid) with the olive oil. Add the crumbled sausage and cook so that the flavor sets in. Add the white wine, then the tomato puree and finally add the broth. Season with salt and pepper. Finally, add the last Sardinian gnocchi, cover the pot and cook for 9 minutes, from when you hear the first whistle. Open the pot and stir in the grated cheese, basil and fennel (both chopped).