· recipe ·
Cider-Glazed Gnocchi with Apples and Chicken Sausage
Granny Smith apples bring tartness as well as sweetness. Their firm flesh is useful in a skillet where softer apples might turn to puree.
Time and servings
- Prep
- 45 min
- Cook
- 95 min
- Total
- 140 min
- Servings
- 4
Nutrition per serving
- Calories
- about 710
- Protein
- 33 g
- Fat
- 24 g
- Carbs
- 92 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.
Brown the chicken sausage
Cut the chicken sausage into thick coins. Heat the olive oil in a wide skillet, brown the coins on both sides, and heat their centers to 165°F74°C; transfer them to a plate.
Cook the apples and onion
Cut the onion into thin wedges. Core the apples and cut them into 1/2-inch1.3 cm slices. Cook the onion in the same skillet until softened, add the apples and black pepper, and cook until the apple edges color but the slices remain intact.
Reduce the cider glaze
Add the apple cider and scrape the browned layer from the skillet. Simmer until reduced by about two thirds, then whisk in the whole-grain mustard and half the butter. Transfer the glaze and fruit to a bowl.
Heat the cooking water
During the last 8 minutes of reducing the cider glaze, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Poach and dry the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float, spread them on a clean tray, and leave them for 4 minutes until the surface is dry.
Crisp and glaze
Melt the remaining butter in the skillet over medium heat. Add the drained gnocchi and brown their broad sides, turning once. Return the sausage, apples, onion, and glaze and toss just until hot and coated.
Finish with cheddar
Remove the skillet from direct heat, finely grate the cheddar over the gnocchi, and serve while the glaze is glossy and the apple slices still hold their shape.
