Gnocchi with Peas, Sweet Italian Sausage and Ricotta

Gnocchi with Peas, Sweet Italian Sausage and Ricotta

prep time

minutes
cook time
50
minutes
servings
4-6

Ingredients
























Cooking Instructions

1

Heat oven to 375°F.


For gnocchi:


1

Poke holes in potatoes with fork. Place on sheet pan and bake 50 minutes to 1 hour, or until tender to touch. Remove and cut in half immediately to allow steam to escape. Set aside until cool enough to scoop out inside of each half to yield 1 pound or slightly more potato. Mash potatoes using ricer or potato masher. Work quickly; potatoes become sticky as they cool. Set aside in bowl to completely cool. (If using leftover mashed potatoes, skip this step.)


2

Once potatoes are fully cooled, add flour and combine, using your hands; add parmesan and egg. Knead with floured hands until dough just comes together. (If using leftover mashed potatoes, you may have to add a bit more flour.) Continue to mix until dough sticks more to itself than to your hands. Cover lightly and let rest 20 minutes.


3

Dust table or cutting board with flour. Cut dough into 6 pieces. With floured hands, roll 1 piece into cylinder about 12-13 inches long and 1/2 inch in diameter or the thickness of a roll of pennies. Using bench cutter or a knife, cut into 1-inch long gnocchi. Line sheet tray with parchment paper; dust lightly with flour. Place gnocchi on sheet tray and repeat procedure with remaining dough pieces. (This recipe makes 70-75 gnocchi. Gnocchi may be frozen in an air-tight plastic bag for up to 4 months.)


4

When ready to assemble dish, bring 4 quarts water to boil. Add hefty pinch of salt, add gnocchi and return to boil immediately. Gnocchi will rise to surface and float when they are cooked. Remove with slotted spoon to bowl of ice water to shock them and stop the cooking. Set aside.


5

Meanwhile, mix all sausage ingredients in bowl with electric mixer or by hand. (Sausage may be assembled ahead and refrigerated until ready to use.) Brown sausage over medium-high heat in nonstick or cast iron skillet. Set aside.


6

To assemble: Heat large skillet over medium high heat. Add butter and melt. If skillet is large enough, add all precooked gnocchi. If not, work in 2 batches. Cook gnocchi in butter until lightly browned on all sides. Reduce heat. Add English and sugar snap peas; cook 2-3 minutes, stirring frequently. Add sausage and sour cream. Cook 1 minute. Serve topped with ricotta, freshly cut mint and parmesan.


Ingredients
























Cooking Instructions

1

Heat oven to 375°F.


For gnocchi:


1

Poke holes in potatoes with fork. Place on sheet pan and bake 50 minutes to 1 hour, or until tender to touch. Remove and cut in half immediately to allow steam to escape. Set aside until cool enough to scoop out inside of each half to yield 1 pound or slightly more potato. Mash potatoes using ricer or potato masher. Work quickly; potatoes become sticky as they cool. Set aside in bowl to completely cool. (If using leftover mashed potatoes, skip this step.)


2

Once potatoes are fully cooled, add flour and combine, using your hands; add parmesan and egg. Knead with floured hands until dough just comes together. (If using leftover mashed potatoes, you may have to add a bit more flour.) Continue to mix until dough sticks more to itself than to your hands. Cover lightly and let rest 20 minutes.


3

Dust table or cutting board with flour. Cut dough into 6 pieces. With floured hands, roll 1 piece into cylinder about 12-13 inches long and 1/2 inch in diameter or the thickness of a roll of pennies. Using bench cutter or a knife, cut into 1-inch long gnocchi. Line sheet tray with parchment paper; dust lightly with flour. Place gnocchi on sheet tray and repeat procedure with remaining dough pieces. (This recipe makes 70-75 gnocchi. Gnocchi may be frozen in an air-tight plastic bag for up to 4 months.)


4

When ready to assemble dish, bring 4 quarts water to boil. Add hefty pinch of salt, add gnocchi and return to boil immediately. Gnocchi will rise to surface and float when they are cooked. Remove with slotted spoon to bowl of ice water to shock them and stop the cooking. Set aside.


5

Meanwhile, mix all sausage ingredients in bowl with electric mixer or by hand. (Sausage may be assembled ahead and refrigerated until ready to use.) Brown sausage over medium-high heat in nonstick or cast iron skillet. Set aside.


6

To assemble: Heat large skillet over medium high heat. Add butter and melt. If skillet is large enough, add all precooked gnocchi. If not, work in 2 batches. Cook gnocchi in butter until lightly browned on all sides. Reduce heat. Add English and sugar snap peas; cook 2-3 minutes, stirring frequently. Add sausage and sour cream. Cook 1 minute. Serve topped with ricotta, freshly cut mint and parmesan.


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