· recipe ·
Breakfast Gnocchi with Sausage Gravy and Eggs
Biscuits and gravy establish the American breakfast logic behind this plate: a peppery milk gravy, savory sausage, and eggs. Crisp gnocchi replace the biscuit while keeping the dish firmly in brunch territory.
Time and servings
- Prep
- 40 min
- Cook
- 95 min
- Total
- 135 min
- Servings
- 4
Nutrition per serving
- Calories
- about 790
- Protein
- 34 g
- Fat
- 42 g
- Carbs
- 70 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Make the sausage gravy
Cook the sausage over medium heat in a saucepan, breaking it into small pieces, until browned and its thickest pieces reach 160°F71°C. Stir in 3 Tbsp24 g of flour and cook for 1 minute. Gradually add the milk and black pepper and simmer until the gravy coats a spoon.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil once the gravy is ready. Add 1 1/2 tsp9 g of the salt to the water.
Poach the gnocchi
Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and let their surfaces steam dry for 2 minutes.
Crisp the gnocchi
Melt 2 tablespoons30 ml of the butter in a large skillet over medium-high heat. Add the gnocchi and leave their broad sides undisturbed until golden, then turn them. Let the second side brown while you cook the eggs.
Cook the eggs
While the second side of the gnocchi browns, melt the remaining butter in a second skillet. Fry the pasteurized eggs until the whites are set; leave the yolks soft or cook them firm as you prefer.
Serve brunch
Give the gravy a stir over low heat if it needs warming. Divide the crisp gnocchi among plates, spoon over the sausage gravy, and top each portion with an egg. Thinly slice the chives over the top.
