· recipe ·
Crispy Gnocchi with Sausage, Peas and Dijon
Mustard can season a skillet and help its watery and fatty components stay together. Here it belongs to a brief pan sauce, leaving the gnocchi surfaces exposed enough to keep their browned texture.
Time and servings
- Prep
- 40 min
- Cook
- 60 min
- Total
- 100 min
- Servings
- 6
Nutrition per serving
- Calories
- about 540
- Protein
- 21 g
- Fat
- 31 g
- Carbs
- 46 g
Cook the potatoes
Choose either 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 a pot, cover with cold water, and simmer for 25 to 35 minutes, until a thin knife slides easily into the center, then drain them well. To bake, heat the oven to 425°F220°C, scrub and pierce the potatoes, and bake for 60 to 75 minutes, until tender.
Prepare the skillet ingredients
While the potatoes cook, remove the sausage casings if needed and grate the Parmesan. Whisk the Dijon into the broth until smooth.
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
Add the yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour to the warm potato. Mix gently until no dry flour remains. If the dough is too sticky to roll, add flour a spoonful at a time until it is soft and slightly tacky. You may not need all the flour.
Roll and cut the ropes
Divide the dough into portions. Roll each into a rope about 3/4 inch2 cm thick and cut it into 3/4 inch2 cm pieces, using only enough flour to prevent sticking.
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.
Heat the cooking water
Bring about 3 quartsabout 3 liters of water and 2 tsp12 g of the salt to a boil, then lower to a gentle simmer. Continue with the next step while the water heats.
Brown the sausage
While the water heats, crumble the sausage into the skillet and cook over medium heat, breaking it into bite-size pieces, until browned and the center of the largest piece reaches 160°F71°C, 8 to 10 minutes. Transfer it to a plate.
Poach the gnocchi
Slide the gnocchi into the gently simmering water and stir once so they do not stick to the bottom. Reserve 1/2 cup120 ml cooking water, then lift the gnocchi as they float.
Dry the gnocchi surface
Lift the floating gnocchi onto a plate and let surface steam escape for 3 minutes. Blot only visible water so the pieces can brown without becoming compressed.
Crisp the gnocchi
Wipe loose moisture from the skillet, add the olive oil, and heat it over medium-high heat. Add the gnocchi and turn them as their surfaces brown, 10 to 12 minutes. Handle them gently so the ridges remain visible.
Finish with peas and Dijon
Lower the heat and add the butter, frozen peas, browned sausage, and Dijon-broth mixture. Toss just until the peas are hot and the liquid lightly coats the gnocchi. Remove from the heat and add the pepper and Parmesan, then taste and use up to 1/2 tsp3 g of the reserved salt only if needed.
