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Gnocchi with Zlatiborac dry pork neck

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1 portion:

  • 200 g of gnocchi
  • 60 g of Zlatiborac dry pork neck
  • 50 g of onion
  • 80 g of zucchini
  • 1 clove of garlic
  • 150 g of peeled tomatoes (pelati)
  • 30 g of parmesan cheese
  • 0.02 l of olive oil (1 tablespoon)
  • Salt and pepper, to taste
  • Pinch of sugar
  • A few fresh basil leaves
  • Fresh chives for decoration

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Gnocchi with Zlatiborac dry pork neck

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Preparation: 1. Fry finely chopped garlic, onion, zucchini and Zlatiborac dry pork neck in olive oil. Add pelati and season with salt, pepper, sugar and fresh basil leaves. Simmer the sauce for a few minutes until it starts to thicken. Try the sauce and season to taste with spices.
2. Bring the water to the boil in a small pot. When the water starts boiling add gnocchi in it. When they float to the surface drain them and add them to the prepared sauce. Mix everything well.
3. Serve prepared gnocchi, season them with parmesan cheese and decorate with basil, chives and Zlatiborac dry pork neck.

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