Gnocchi and Calabrese

October 13, 2018


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 






White Sauce


  • 3 ounces Parmesan cheese

  • 2 ounces smoked gouda cheese

  • 2 ounces sharp cheddar cheese

  • 2-½ cup heavy cream

  • ½ teaspoon salt


Gnocchi Sautéed


    • 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.


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