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Local cuisine of Polesine


Difficulty: medium

Preparation time: 45 min

Ingredients: 300 gr.American (sweet) potatoes, 1 egg, 200 gr. plain flour, 100 gr. butter, 10 gr. ground cinnamon, 30 gr. grana cheese, 30 gr. caster sugar

Method: Boil the potatoes, peel them and mash well. Combine the mashed potatoes with the egg and flour, mixing well, make into gnocchi (slightly bigger than usual size). Boil them and dress with plenty of melted butter, sugar, cinnamon and grana cheese.

Wine matching: Breganze Vespaiolo superiore. The vespaiolo vine, typical of the area of Breganze is named appropriately as its sweetness attracts many wasps-“vespe”. The colour of the wine is straw yellow with a golden tendency and has a delicately fruity bouquet. The taste is warm, harmonious and elegant. To be served at a temperature of around 10-12°.

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