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
Prep Time: 1 hour 35 minutes
Spicy calabrese sausage, diced
Portabella mushroom, diced
Sun dried tomatoes in oil, chopped
Salt & Pepper
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.
Toss gnocchi in white sauce, plate-up, and top with the saute.
Be patient with the sauce, cooking on high heat can break your sauce creating a watery mess.
Store in an airtight container and refrigerate.