Ingredients for 4 people:

1 kg of potato dumplings

half onion

150 gr of bacon

1 glass of Sagrantino passito

1 pack of kitchen cream




Grate the finely chopped onion with the bacon cut into strips for 5 minutes, then add the wine and let it thicken for a few minutes in medium heat. Transfer everything into the mixer and blend for one minute at maximum speed.

Put the cream back into the frying pan, turn on the flame and add the cooking cream, mix to make homogeneous cream, while baking the dumplings in plenty of salt water, drain them and combine them with a skillet. Add parmesan to taste and serve still hot.