· recipe ·
Tuscan Sausage Gnocchi with Sun-Dried Tomatoes
Sun-dried tomatoes bring a concentrated sweetness and a little chew. A few pieces go a long way in cream, especially alongside fennel-seasoned Italian sausage.
Time and servings
- Prep
- 35 min
- Cook
- 60 min
- Total
- 95 min
- Servings
- 6
Nutrition per serving
- Calories
- about 520
- Protein
- 18 g
- Fat
- 29 g
- Carbs
- 48 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, drain and slice the sun-dried tomatoes, mince the garlic, and wash and dry the spinach. Measure the cream.
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.
Brown the sausage
Put the sausage in the cold skillet and set it over medium heat. Break it into small crumbles and cook for 9 to 11 minutes, until browned and the largest crumbles reach 160°F71°C. Spoon off excess fat if it pools. Add the garlic and pepper for the final 30 seconds.
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.
Build the thick cream sauce
Lower the heat. Add the sun-dried tomatoes and cream and simmer quietly for 3 to 4 minutes. Fold in the spinach and cook only until wilted. Taste and add up to 1/2 tspup to 3 g of the salt only if needed.
Poach the gnocchi
Slide the gnocchi into the gently simmering water and stir once. Reserve 1/2 cup120 ml cooking water, then lift the gnocchi as they float and transfer them directly to the skillet.
Coat and serve
Fold the gnocchi through the sauce over low heat for 1 minute. If the sauce is too tight, add reserved cooking water 1 Tbsp15 ml at a time. Serve while the sauce is thick but fluid.
