Gnocchi with Sausage Bolognese Sauce

Prepare the potato purée without adding milk. Once it is warm, season with salt, pepper, and nutmeg.

Add the egg yolks one at a time, mixing well after each addition.

Gradually incorporate the flour until you achieve a soft dough.

On a floured surface, roll the dough into long ropes and cut the gnocchi into pieces about 2 cm long. If desired, roll them over a fork or gnocchi board to create ridges.

Place the gnocchi on a tray dusted with semolina and set aside.

Cut the sausages into pieces about 4 cm long.

In a saucepan, heat a little olive oil and add the sausage pieces, minced garlic, chopped onions, grated carrot, and finely chopped celery.

Cook everything until the vegetables are tender. Add the red wine and let the liquid reduce slightly.

Add the bay leaf and the tomatoes (peeled, seeded, and chopped).

Season the sauce with salt and pepper, and cook over low heat for about 30 minutes.

Finally, stir in the parsley and adjust the seasoning with more salt and pepper if needed.

Cook the gnocchi in plenty of salted boiling water. When they float to the surface, remove them with a slotted spoon.

Place the cooked gnocchi in a large skillet with the sauce and mix gently.