Boil the potatoes from Val di Gresta; mash while hot. Cool and add, in this order, egg, egg yolk, salt, the cabbage (browned with garlic and puréed) and a little at a time, the flour. Mix well and shape some little rolls, then cut in small pieces.
Immerse the gnocchi in boiling salted water. As soon as they come to the surface, drain well and mix in the grilled Lucanica sausage, butter flavoured with sage and shavings of Lagorai mountain dairy cheese.
Best served with a glass of Nosiola wine.
