Spiced Sausage Gnocchi

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Gnocchi are the Italian version of dumplings but much lighter and flavoursome. They are also incredibly versatile. Here I’ve paired fresh gnocchi with Italian herb sausages, sage and a little chilli to give a kick of spice. Making the gnocchi is easy but if time is against you by all means buy it ready made.

Spiced Sausage Gnocchi
Serves 4
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Gnocchi
  1. 200g Plain flour, plus extra for dusting
  2. 200g Ricotta cheese, drained of excess liquid
  3. 1 Free range egg
  4. 2 tsp. Milk
  5. 5g Fine salt
Sauce
  1. 6 Medium pork sausages, herb or flavoured variety
  2. 8 Sage leaves, finely chopped
  3. 50g Unsalted butter
  4. Pinch of dried chilli flakes
  5. Parmesan cheese, for grating
  6. Olive oil
Instructions
  1. For the gnocchi, in a bowl mix together the salt and flour. Make a well in the centre and crack the egg into the centre, add the ricotta and the milk and beat together with a fork. Draw in the flour and bring the mix together to form a dough. Wrap in cling film and place in the fridge for 2 hours.
  2. Add a small amount of olive oil to a non-stick frying pan set over a high heat. Chop the sausages roughly and add to the pan, fry until the sausage pieces begin to brown and almost caramelise. Add the sage and chilli flakes, stir and add the butter, stirring to coat the meat. Keep warm.
  3. Unwrap the gnocchi dough and dust the work surface with a little flour. Divide the dough into three and roll each third into a long sausage shape around the thickness of 2cm. Cut small pieces of the dough around 2cm wide and roll each piece around a fork to create a ribbed pattern, dust with flour and set aside.
  4. Boil the gnocchi in a large pan of salted boiling water and once the gnocchi begin to come to the surface remove from the heat and drain. Add the gnocchi to the sausage pieces and toss to coat. Serve in bowls and grate over a little parmesan.
Artisan Traveller https://www.artisantraveller.com/

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