Wild Boar Bolognese with Gnocchi

A delicious recipe with red wine!

For the gnocchi, remove the peel from the potatoes and make them in salted water. When they are cooked, pour off the water, return to the saucepan on the kitchen stove form and steam well. Then press them with a potato ricer into a suitable bowl, add flour and egg, season with salt, pepper and nutmeg and knead well. Form small gnocchi from the mixture, make grooves with a fork and cook the gnocchi in boiling salted water for about 10 minutes. Take out and drain well.

Put the meat through the largest possible disc of the meat grinder. Remove the skin from the onion, garlic and carrot. Chop shallots and garlic. Finely dice the carrot and celery.

In a saucepan with 2 tbsp olive oil, sauté the onion, add the meat and brown. Next, add the diced vegetables and garlic and sauté. Stir in the paradeis pulp and add the paradeis. Add red wine and clear soup, season with salt and pepper, add bay spice, rosemary, thyme and juniper berries. cover and make the sugo for about 30 minutes. Stir again and again.

Season the sauce with salt and freshly ground pepper to taste and serve with the gnocchi.

Serve with freshly grated Parmesan cheese, if desired.

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