Potato dumplings with “Molche”

First courses


    1000 g peeled potatoes 
    150 g “molche” (purée of olives)
    400 g white flour 
    2 whole eggs
    1 shallot
    1clove of garlic
    100 g Lucanica sausage paste
    Extra Virgin Olive Oil DOP Garda Trentino
    Salt e pepper to taste

Boil the potatoes in salted water, let cool and mash with a vegetable mill or food processor, add flour, eggs, a pinch of salt and the purée of olives and blend well.  Make small bean-shaped dumplings and boil quickly in salted water. Sauté the shallot, add chopped garlic, sausage paste, chopped cherry tomatoes, salt, pepper.

Simmer a few minutes, add chopped basil, and stir in the gnocchi. Plate with a trickle of Garda Trentino extra virgin olive oil and a sprinkling of grated Trentingrana cheese. 

Try a cool flute of Schiava wine.

Recipe offered by chef Marcello Franceschi of the restaurant “Ristorante al Forte Alto” in Nago - Torbole.


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