· recipe ·
Sheet-Pan Gnocchi with Italian Sausage and Mushrooms
Mushrooms release moisture before they brown. Space around the pieces helps that moisture evaporate instead of collecting on the pan.
Time and servings
- Prep
- 55 min
- Cook
- 85 min
- Total
- 140 min
- Servings
- 4
Nutrition per serving
- Calories
- about 820
- Protein
- 29 g
- Fat
- 47 g
- Carbs
- 73 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.
Heat the oven
Heat the oven to 425°F220°C.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Prepare the sausage and mushrooms
While the water heats, remove the sausage from its casings and break it into bite-size pieces. Quarter the mushrooms, cut the red onion into wedges, slice the garlic, and strip the thyme leaves from the stems.
Poach the gnocchi
Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and let excess water drain away.
Roast the sheet pan
Toss the gnocchi, sausage, mushrooms, onion, garlic, and thyme with the olive oil and black pepper. Spread them on a rimmed baking sheet and roast until the largest sausage piece reaches 160°F71°C, the mushrooms are browned, and the gnocchi edges are golden. Allow about 24 minutes, using the sausage temperature and browning as your guides.
Finish with parsley
Chop the parsley over the hot sheet pan and turn everything once through the concentrated mushroom juices before serving.
