1 kg potatoes
250 g pastry flour
Salt to taste
80 g butter
Sage to taste
Place the jars of sauce in the refrigerator. This will make it easier to stuff the gnocchi.
To prepare the gnocchi, wash the potatoes with their skins and place them in a large pot, cover with cold water, bring to a boil and cook the potatoes thoroughly.
Drain and finely mash the potatoes immediately. Do not let the potatoes cool, but knead them quickly.
Add part of the flour, the egg, a pinch of salt and knead until compact and even. If necessary, add more flour while you are kneading, but always a little at a time because the amount of flour needed for the dough depends on the structure of the potatoes.
The less flour you use, the tastier the gnocchi will be.
Roll out into a 0.5 cm thick layer of dough on a well-floured surface.
With a cookie cutter measuring 6 cm in diameter, cut out as many discs as you can.
Take one disc at a time, place it in your hands and form a small hollow.
Put a teaspoon of Barolo-flavoured hare ragout in the centre.
Fold over into a half-moon shape, then roll into a ball between your hands.
Place all the stuffed gnocchi on a tray sprinkled with flour.
Re-knead any leftover dough to make more gnocchi until it is all used up.
For the sauce, heat a pan and melt the butter. Add the sage and sauté. If you like, add a little hare ragout.
Meanwhile, cook the gnocchi in boiling salted water and drain when they float to the surface.
Sauté them in the butter and add some Parmesan cheese.