· recipe ·
Grilled Gnocchi and Sausage Skewers with Chimichurri
Chimichurri is a coarse herb sauce, so it does not need to be blended smooth. Finely chopped herbs give it a pleasant texture on grilled food.
Time and servings
- Prep
- 75 min
- Cook
- 70 min
- Total
- 145 min
- Servings
- 4
Nutrition per serving
- Calories
- about 950
- Protein
- 26 g
- Fat
- 64 g
- Carbs
- 70 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.
Make the chimichurri
Finely chop the parsley and cilantro. Stir them with 8 Tbsp120 ml of the olive oil, red wine vinegar, finely grated garlic, cayenne, and half of the black pepper; set aside at room temperature.
Cook the sausage safely
Cook the sausage links in a covered skillet over medium-low heat, turning regularly, until the centers reach 160°F71°C. Transfer them to a plate and cool for 5 minutes.
Heat the cooking water
During the last 10 minutes of cooking the sausage, 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 5 minutes until the surface is dry.
Assemble the skewers
Heat the grill to 400°F205°C. Cut the cooked sausage into thick coins and the zucchini into 1/2-inch1.3 cm pieces; separate the red onion into small wedges. Thread the sausage, gnocchi, zucchini, onion, and tomatoes onto skewers with small gaps between pieces. Brush with 2 Tbsp30 ml of the olive oil and season with the remaining black pepper.
Grill and serve
Heat a covered grill to 400°F205°C. Grill the skewers over direct heat, turning carefully, until the vegetables are marked and the gnocchi have a dry golden crust, 6 to 8 minutes. Spoon chimichurri over them only after they leave the grill.
