· recipe ·
Crispy Gnocchi with Chicken Sausage, Spinach and Tomatoes
Fresh tomatoes release enough juice to make a light coating around browned sausage. Returning that juicy mixture only at the end lets the gnocchi keep some of their crisp surface.
Time and servings
- Prep
- 55 min
- Cook
- 70 min
- Total
- 125 min
- Servings
- 4
Nutrition per serving
- Calories
- about 600
- Protein
- 33 g
- Fat
- 20 g
- Carbs
- 74 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 sausage
Remove the sausage from its casings and break it into bite-size pieces. Warm 1 tablespoon15 ml olive oil over medium-high heat and cook until browned and the thickest pieces reach 165°F74°C. Transfer them to a plate.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Make the fresh tomato base
While the cooking water heats, halve the tomatoes and slice the garlic. Add 1 tablespoon15 ml olive oil to the skillet, cook the tomatoes until blistered and beginning to release juice, then add the garlic and black pepper for 30 seconds. Transfer the mixture to the sausage plate.
Poach the gnocchi
Lower in the shaped gnocchi, lift them out as soon as they float, and let their surfaces steam dry for 2 minutes.
Crisp the gnocchi
Warm the remaining olive oil over medium-high heat. Add the gnocchi and leave their broad sides undisturbed until golden, then turn them to color another side.
Finish the skillet
Return the sausage and tomatoes to the skillet. Add the spinach and fold until it wilts. Remove from direct heat, add most of the finely grated Parmesan, and serve with the remaining cheese.
