Gnocchi:

6 large potatoes, bolied

1 egg

salt and pepper

00 flour

Porchetta Ragu:

2 lbs cold porchetta

2 carrots, minced

2 celery sticks, minced

1 large onion, minced

1 garlic clove, minced

rosemary, sage, and bay leaves

tomato paste

olive oil

-Boil the potatoes in salty water with the skin on

-Peel the potatoes, rice them. Let cool.

-Add the egg and salt and pepper to taste

-Add the flour and mix. Continue mixing and add flour until the dough is smooth and not very sticky

-Make a tube and cut into 1-inch pieces.

-Meanwhile, in a large pot heat the olive oil and add the minced veggies and herbs.

-Stir occasionally and add the diced porchetta. Keep cooking for 10 minutes and add the tomatoes paste, Add salt and pepper to taste.

-Continue cooking for 1 hour in low heat.

-Boil gnocchi in salty water until they float. Drain well and add sauce to taste.