Clean the carrot, celery and onion and chop them finely with fresh herbs. Pour the extra virgin olive oil into a thick-bottomed pot, then add the chopped vegetables and sautée on low heat for about 10 minutes, stirring often with a wooden spoon.

Add the peeled and crumbled sausages and cook until they start to sizzle: try to break the sausage with a wooden spoon to crumble it into small pieces. Pour in the red wine and let it reduce for about 10 minutes on low heat, stirring occasionally.

Add the tomato puree and the tomato paste dissolved in hot water.

Cook on low heat for about an hour, checking it once in a while.

Now prepare the gnocchi. Cook the potatoes in boiling water until they are soft enough to be easily pierced with a knife. Cool them under cold water and peel them.

Mash with a potato masher, collect the mashed potatoes on a wooden board and knead with a beaten egg, potato starch, salt and nutmeg until you have an homogeneous thick dough.

With the help of some potato starch roll out the dough into 1 cm thick sausages, then cut them into small gnocchi with a knife.

Cook the gnocchi in salted boiling water: when they float to the top collect them with a slotted spoon and move them into a bowl. Spoon the sausage ragù over the gnocchi, toss and serve with grated Parmigiano Reggiano.