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Homemade Gnocchi With Calabrese 

Developed by Jack Achenbach, RDN, LD

If you're like me, you'll appreciate that no matter what Italian restaurant I go to I'll be rifling through the menu on a hunt for a gnocchi dish. So for every other occasion, I came up with this little number. Nothing pairs better with gnocchi, I think, than a spicy sausage, a creamy white sauce, and sautéed tomatoes and broccolini, The photo differs from the final recipe in that I excluded the sweet potatoes. It wasn't bad, but I just wasn't a fan. But it sure did turn out to be one great looking picture! 

Servings: 6 servings

Level: Hard

Prep Time: 1 hour 35 minutes


Olive oil

Onion, minced

Garlic, minced

Spicy calabrese sausage, diced

Portabella mushroom, diced

Sun dried tomatoes in oil, chopped

Broccolini, chopped

Smoked paprika

Salt & Pepper


Parmesan cheese

Smoked gouda

Sharp cheddar

Heavy cream


2 T.

1 c.

1 t.

8 oz.

3/4 c.

3/4 c.

1 Bunch

1/2 t.

To taste

2 lbs.

White Sauce

3 oz.

2 oz.

2 oz.

2.5 c.

1/2 t.


For the white sauce, combine all ingredients in a sauce pot and heat over low until the cheese has become melty. Avoid rushing the sauce by heating over high heat as this can result in a separation.


Transfer to a blender and puree until smooth. If you desire a thicker consistency, I would recommend a roux.

For the sauté, heat olive oil over medium heat. Add the calabrese, onions, garlic, and portabella mushrooms for an allow to cook for 5-6 minutes. Add more oil if necessary as the mushrooms will soak up quite a bit. 

Add the remaining ingredients and season to taste.


To Serve:

Toss gnocchi in white sauce, plate-up, and top with the saute.


Cooking note:

Be patient with the sauce, cooking on high heat can break your sauce creating a watery mess.


Storage Instructions:

Store in an airtight container and refrigerate.

Registered Dietitian

Personal Chef

Food Photographer

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© 2023 by Jack Achenbach


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