Sausage Gnocchi
Ingredients:
4 medium to large leftover baked potatoes
200g plain flour (plus extra for work surface)
1 medium egg Salt for seasoning
For the sauce:
Olive oil
1 onion
2 cloves of garlic
Leftover sausages roughly chopped (as many or as little as you like)
Sprig of rosemary
1 dessertspoon of tomato paste
1 tin of chopped tomatoes
Method:
Press the potatoes through a potato ricer. Alternatively, peel and mash them as thinly as possible.
Spread the mashed potatoes thickly on a floured work surface and top with the flour and a pinch of salt.
Make a well in the middle, add the egg and gradually incorporate the ingredients until you have a dough (you may need a little extra flour).
Roll the dough into long sausage shapes roughly the width of your index finger and chop diagonally until you have diamond shapes.
Plunge the pieces into the salted boiling water the gnocchi will be ready 2 minutes after it has begun to float.
For the sauce, finely dice an onion and fry over a medium heat in a small amount of olive oil until soft.
Add the roughly chopped sausages along with the garlic and the spring of rosemary and continue to fry until the sausages begin to crisp and color.
Add the tomato paste and stir it into to mixture keeping it moving so the paste can cook for a minute or so.
Add the chopped tomatoes and a splash of water, bring to the boil and then lover the heat and simmer for 10-15 minutes.
When the sauce has thickened slightly and you have seasoned it to your liking, add the gnocchi and toss it together with the sauce.
Serve with a generous helping of Parmesan cheese and some parsley to garnish.
Dear Friends, If you like this post . Kindly comment below the post and do share your response. Thanks for reading :)
Ingredients:
4 medium to large leftover baked potatoes
200g plain flour (plus extra for work surface)
1 medium egg Salt for seasoning
For the sauce:
Olive oil
1 onion
2 cloves of garlic
Leftover sausages roughly chopped (as many or as little as you like)
Sprig of rosemary
1 dessertspoon of tomato paste
1 tin of chopped tomatoes
Method:
Press the potatoes through a potato ricer. Alternatively, peel and mash them as thinly as possible.
Spread the mashed potatoes thickly on a floured work surface and top with the flour and a pinch of salt.
Make a well in the middle, add the egg and gradually incorporate the ingredients until you have a dough (you may need a little extra flour).
Roll the dough into long sausage shapes roughly the width of your index finger and chop diagonally until you have diamond shapes.
Plunge the pieces into the salted boiling water the gnocchi will be ready 2 minutes after it has begun to float.
For the sauce, finely dice an onion and fry over a medium heat in a small amount of olive oil until soft.
Add the roughly chopped sausages along with the garlic and the spring of rosemary and continue to fry until the sausages begin to crisp and color.
Add the tomato paste and stir it into to mixture keeping it moving so the paste can cook for a minute or so.
Add the chopped tomatoes and a splash of water, bring to the boil and then lover the heat and simmer for 10-15 minutes.
When the sauce has thickened slightly and you have seasoned it to your liking, add the gnocchi and toss it together with the sauce.
Serve with a generous helping of Parmesan cheese and some parsley to garnish.
Dear Friends, If you like this post . Kindly comment below the post and do share your response. Thanks for reading :)
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