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Old 04-21-2012, 02:38 PM   #1
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Gnocchi and Sausage

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Gnocchi and Sausage........ Budget friendly and tasty too.

Sweet Sausage {or any kind you like}
1 sm. Onion diced
3 cloves Garlic minced
4-8 sm. button mushrooms quartered
1/3 c. olive oil
1/3 c. butter
Scallions cut large {for color and flavor}
Microplaned Granna Padano {or other good parma cheese}

-Brown off sausage--cut into rounds
-In a seperate pan cook mushrooms/onions/garlic till soft and lightly browned--add sausage continue to cook

-Bring pot of water to boil {with a GOOD amount of salt}
-Add Gnocchi--cook just until they float {5 mins or so DO NOT OVERCOOK}
-Drain off--add to pan with sausage--toss to combine
-Add scallions--toss again
{you may want to add a bit more oil and or butter to sauce everything use your judgement}

-Plate--top with cheese--dig in!!!

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Old 04-21-2012, 06:51 PM   #2
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You should make your own gnocchi sometime(if you haven't). Easy, cheap and freezes well
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Old 04-21-2012, 06:58 PM   #3
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That sounds so good! Thank you!
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Old 04-21-2012, 07:24 PM   #4
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Quote:
Originally Posted by niquejim View Post
You should make your own gnocchi sometime(if you haven't). Easy, cheap and freezes well

I am still currently "pasta challanged" once I get that basic down, I will feel better about moving on to something that is more sensitive, like Gnocchi.
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Old 04-21-2012, 08:37 PM   #5
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Quote:
Originally Posted by PolishedTopaz View Post
I am still currently "pasta challanged" once I get that basic down, I will feel better about moving on to something that is more sensitive, like Gnocchi.
I can prove to you that gnocchi is idiot proof...I can make it! Way easier than regular pasta!
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Old 04-22-2012, 02:41 AM   #6
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Quote:
Originally Posted by PolishedTopaz View Post
I am still currently "pasta challanged" once I get that basic down, I will feel better about moving on to something that is more sensitive, like Gnocchi.
I may ruffle a few feather PT forget about making pasta. I only make it for ravioli, IMO quality dried shop bought is the best. Home made Gnocchi is a different matter.

This simple dish is how home style northern Italian food should be..........well done.
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Old 04-22-2012, 05:56 AM   #7
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@ Polished Topaz,

Thanks for posting.

I do prefer to make my Gnocchi. My recipe is quite simple:

2 3/4 pounds potatoes
1 tsp salt and white or black pepper
freshly ground white pepper
2 large eggs
3 cups Unbleached flour all purpose
sprinkle dried oregano, basil, thyme and parsley in the flour

*** I had planned to post this recipe ... So, please see Pasta Section.

I pair mine with a Rag¨ ( beef or veal ) however, it can be paired lovely with sausages and bell pepper green as you have or chicken or pork Rag¨. It is very common in the Lombardia region of Italy.

Have a nice Sunday.
Margi Cintrano.
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Old 04-22-2012, 07:40 AM   #8
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I agree with Bollas on this..

1. Hard pasta.. buy it at the store..

2. Soft or fresh or egg pasta.. make it at home right before you cook it ..

I like large shapes like Taglatelle or Old Rags or for the "Devine" dish of Stuffed Pasta!

3. Gnocci.. make at home!

boil a patato..

peel, then Rice it when it gets cool, add just enough flour to make a dough, then boil 'till it floats..

I think eggs make the " Little Pillows" too tough.

My fave is ...

Use a can of Sweet Patatos, Drain well,..

then run through a Ricer..

add flour to make a Very soft dough ..cut into Gnocchis

boil till they float then drop into a pan of ..

1 stick butter, and just barely brown the Gnocchi...

add a Hand full of Poppy seeds and Parsley!

a very nice Side Dish that gets good reviews at my home

Eric, Austin Tx.
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Old 04-22-2012, 08:13 AM   #9
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A little Acadian twist to gnocchi and sausage. I don't buy the seasonings, I make them from his R&R cookbook.

Emeril's Andouille Gnocchi with Spicy Tomato Sauce
Ingredients
2 large baking potatoes
2 cups Spicy Tomato Sauce
1 tablespoon plus 1 teaspoon olive oil
6 ounces finely chopped andouille sausage
1 teaspoon minced garlic
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1 1/2 teaspoons salt
5 turns freshly ground black pepper
1/2 teaspoon Emeril's Creole Seasoning
1 large egg
3/4 cup coarsely grated fresh Parmesan cheese
1/2 cup plus 3 tablespoons all-purpose flour
2 cups milk
1 cup water
1/4 cup chopped fresh basil
Bake the potatoes at 400?F until fork-tender, for about 1 hour. Remove from the oven and set aside until cool enough to handle. Prepare the Spicy Tomato Sauce and set aside.
Heat 1 tablespoon of the oil in a small skillet over high heat. Add the andouille, garlic, basil, and oregano and saut╚ for 2 minutes. Remove from the heat and pour into a large bowl.
Scrape the potatoes from their skins into the bowl and mash them into the andouille. Stir in 1 teaspoon of the salt, 3 turns of the pepper, the Creole Seasoning, egg, 1/4 cup Parmesan, and 1/4 cup plus 3 tablespoons (7 tablespoons) of the flour. Makes 2 1/2 cups.
Sprinkle the remaining 1/4 cup flour on a baking sheet lined with waxed paper. Using 2 teaspoons, form the gnocchi mixture into 28 dumplings and roll them in the flour on the baking sheet.
In a large saucepan over high heat, combine the milk, water, the remaining 1 teaspoon oil, 1/2 teaspoon salt, and 2 turns pepper and bring just to a boil. Add the gnocchi and poach for 5 minutes. Remove the gnocchi with a slotted spoon.
While the gnocchi are poaching, reheat the Spicy Tomato Sauce over low heat.
To serve, spoon 1/4 cup of the sauce into each of 4 shallow bowls. Arrange 7 gnocchi on top and add another 1/4 cup sauce. Sprinkle each serving with 2 tablespoons Parmesan, and top with 1 tablespoon chopped basil.

Tomato Sauce
1 tablespoon olive oil
1/3 cup chopped onions
1/2 teaspoon salt
4 turns freshly ground black pepper
1 tablespoon minced garlic
1/4 cup finely chopped carrots
1 cup peeled, seeded, and chopped tomatoes
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/4 teaspoon cayenne pepper
1 1/2 cups Basic Chicken Stock
Instructions
Heat the oil in a large saucepan over high heat. Add the onions, salt, and black pepper and saut╚ until the onions are translucent, for about 2 minutes.
Add the garlic, carrots, tomatoes, basil, oregano, and cayenne. Stir in the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 20 minutes.
Remove from the heat and pur╚e in a food processor or blender. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat.
Yield: 2 cups

When making Italian potato gnocchi, we also bake the potatoes.
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Old 08-04-2012, 08:37 AM   #10
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hhmmm... yummmyyy... gota make that this weekend ! :) thanks.
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