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!
Gnocchi and Calabrese
“Another way to enjoy potatoes!”
Prep Time: 30 minutes Total Time: 45 minutes Servings: 6
2 tablespoons olive Oil
1 cup onion, minced
1 teaspoon garlic, minced
8 ounces spicy calabrese sausage, diced
¾ cup Portabella mushrooms, diced
¾ cup sun dried tomatoes in oil, chopped
1 bunch broccolini, chopped
1/2 teaspoon smoked paprika
Salt and pepper to taste
2 pounds potato gnocchi, cooked
1. 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.
2. 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.
3. Add the remaining ingredients and season to taste.