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Grilled Gnocchi Foil Packets with Sausage and Vegetables

Name: Grilled Gnocchi Foil Packets with Sausage and Vegetables
Prep time: 60 min
Cook time: 85 min
Total time: 145 min
Yield: 4 servings
Ingredients: 1 lb 10 oz Russet potatoes; 1 1/2 cups All-purpose flour; 1 Egg yolk; 2 1/2 tsp Fine table salt; 3 Tbsp Extra-virgin olive oil; 3 cloves Garlic; 1 1/2 tsp Dried oregano; 1/2 tsp Ground black pepper; 12 oz Fully cooked Italian chicken sausage; 2 medium Zucchini; 1 large Red bell pepper; 1 medium Red onion

Sealed foil packets cook with trapped steam as well as grill heat. The vegetables' juices become a light coating for the gnocchi, which stay soft rather than developing a skillet crust.

type: Potato
sauce: Chicken · Sausage · Vegetables

Grilled Gnocchi Foil Packets with Sausage and Vegetables

Time and servings

Prep: 60 min
Cook: 85 min
Total: 145 min
Servings: 4

Nutrition per serving

Calories: about 570
Protein: 28 g
Fat: 16 g
Carbs: 79 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.
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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Prepare the packet mixture
Preheat the grill to medium-high. Slice the fully cooked sausage and cut the zucchini, bell pepper, and onion into bite-size pieces. Slice the garlic. Toss everything with the olive oil, oregano, and black pepper.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Poach the gnocchi
Lower in the shaped gnocchi, lift them out as soon as they float, and let their surfaces steam dry for 3 minutes.
Seal the foil packets
Fold the poached gnocchi through the sausage and vegetables. Divide the mixture among four double layers of heavy-duty foil and crimp the edges tightly, leaving a little room for steam.
Grill and check the sausage
Grill the sealed packets over medium-high heat, turning once, until the vegetables are tender and the sausage reaches 165°F74°C. Open away from your face to release steam and serve immediately.