· recipe ·

Gnocchi with Sausage and Garlic Cream

Name: Gnocchi with Sausage and Garlic Cream
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Yield: 6 servings
Ingredients: 2 lb Russet potatoes; about 1 1/3 cups All-purpose flour; 1 Large egg yolk; 1 Tbsp Fine table salt; 1 lb Mild Italian pork sausage; 1 1/4 cups Light cream; 2 3/4 oz Parmesan; 3 medium cloves Garlic; 2 Tbsp Unsalted butter; 1/2 tsp Ground black pepper

Italian sausage is a US retail category with seasoning that varies by producer. Treating it as the main seasoning, then adjusting salt only after the cheese is added, keeps the sauce under the cook's control.

type: Potato
sauce: Cream · Sausage

Time and servings

Prep: 35 min
Cook: 60 min
Total: 95 min
Servings: 6

Nutrition per serving

Calories: about 590
Protein: 22 g
Fat: 36 g
Carbs: 44 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 sausage and cheese
While the potatoes cook, remove the sausage casings if needed, finely chop the garlic, and grate the Parmesan. Reserve scant 1 oz25 g Parmesan for serving.
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.
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.
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Brown the sausage
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 and leave the drippings in the skillet.
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. Make the sauce in the next step while the water heats.
Make the garlic cream
Add the butter and garlic to the sausage drippings and cook over medium-low heat for about 30 seconds, just until fragrant. Add the cream and pepper and bring to a quiet simmer. Stir in 1 3/4 oz50 g Parmesan until smooth, then return the sausage. Taste and add up to 1/2 tsp3 g of the reserved salt only if needed.
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.
Finish with Parmesan
Transfer the floating gnocchi directly to the skillet and fold gently to coat. Add reserved cooking water 1 Tbsp15 ml at a time only if the sauce is too tight. Remove from heat and scatter over the reserved Parmesan.