Description
Cozy potato gnocchi filled with savory sausage, bathed in a simple tomato sauce. Perfect for a chilly evening!
Ingredients
Units
Scale
- 2 lbs (907 g) Medium Russet Potatoes
- 1 1/2 cups (355 ml) All-purpose Flour
- 1/2 teaspoon Salt
- 2 Egg Yolks
- 2 tbsp Olive Oil
- 1/2 lbs (227 g) Mild Italian Sausage Links
- 1/2 cups (118 ml) Chopped Onion
- 2 Garlic Cloves
- Salt and Pepper
- 1/2 cups (118 ml) Red Wine
- 1 Egg Yolk
- 1/2 cups (118 ml) Grated Pecorino Romano Cheese
- 3 cups (710 ml) Crushed Tomatoes
- 5 tbsp Butter
- 1 Onion
- Salt
- Grated Pecorino Romano Cheese
Instructions
- Bake the potatoes (skin on) in a preheated 375°F (191°C) oven until fork tender.
- While the potatoes are baking, make the sausage filling.
- Heat the oil in a frying pan over medium heat, and then break up the sausage meat into the pan.
- Cook until no longer pink, using two forks to break up the meat as it cooks.
- Add the onion and garlic, stirring often, until the onions are translucent, about 5 minutes.
- Add the red wine and cook until the wine has evaporated.
- Place the sausage mixture along with the salt, pepper, egg yolk, and cheese into a food processor, and pulse until blended.
- Dump the mixture into a small bowl and refrigerate until needed.
- Once the potatoes have baked, cut the potatoes in half and allow to cool for 5 minutes.
- Scoop the flesh from the potatoes, and press through a potato ricer onto a clean counter or bread board.
- Spread the potatoes and allow to cool just until warm to the touch.
- Beat the egg yolks and pour over the riced potatoes.
- Sprinkle 1 cup of the flour and salt over the potatoes and use your fingers or a pastry scraper to work the flour gently into the potatoes.
- Use your fingers to gently knead the dough, adding the additional 1/2 cup of flour as needed until the dough just comes together and is no longer sticky.
- Shape the dough into a log.
- Divide the dough into three pieces, and roll one piece into a log about 2 inches in diameter.
- Use your fingers to create an indentation down the center of the dough, being careful to leave some dough at the bottom, creating a canoe shape.
- Spoon the sausage filling into the indentation, and then bring up each side of the dough to cover.
- Pinch the dough to enclose the filling.
- Use a little flour and roll the log until it is about 1 to 1 1/2 inches thick, being careful to keep the filling encased in the dough.
- Use a sharp knife, and cut the log into 1-inch thick slices, placing the cut gnocchi onto a lightly floured baking sheet.
- Continue to fill and shape the remaining gnocchi dough.
- Refrigerate gnocchi until needed, but no longer than 8 hours.
- To make the sauce, place the tomatoes, onion, and butter into a saucepan and bring to a boil.
- Reduce the heat to a simmer, and cook for 45 minutes.
- Remove the onion, and season the sauce with salt.
- Bring a large pot of lightly salted water to a boil.
- Cook the gnocchi right from the refrigerator until they float to the surface.
- Drain the gnocchi, and then return to the pot.
- Add half the sauce, and gently stir to coat.
- Serve the gnocchi in individual bowls topped with an extra scoop of sauce.
- Pass the grated cheese at the table.
Notes
- For richer flavor, use hot Italian sausage instead of mild.
- To prevent sticking, lightly dust your work surface with flour when shaping the gnocchi.
- Freeze uncooked gnocchi on a baking sheet before transferring to a freezer bag for longer storage.
- Prep Time: 45 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 20
- Cholesterol: 150