potato gnocchi in a sage sausage butter sauce

How To Make potato gnocchi in a sage sausage butter sauce

• 1

  For gnocchi: push potatoes through a potato ricer or fine mesh sieve. Mix in egg and salt until thoroughly combined. Stir in flour. Let rest at least 20 minutes.
• 2

  While gnocchi is resting get a large stock pot of salty water boiling.
• 3

  Now while water is coming to a boil, brown sausage in a large deep skillet, Add onion and cook until soft. Add butter, garlic, and seasonings. Let cook, stirring occasionally, over medium heat. Keep one eye on this. You want the butter to just start to brown before moving on to next part of sauce.
• 4

  While the sausage is simmering away, roll gnocchi. Divide into fourths. Working with just a quarter of the dough at a time, roll on a heavily floured surface into a rope about 1/2 inch thick. pinch an end lightly and cut about 1/2 inch piece of. Repeat with rest of rope. Then toss on a plate or pan coated in flour to keep them from sticking together. Repeat process with rest of dough. In two batches boil gnocchi until they are floating on top. Scoop out and strain.
• 5

  Once your butter just starts to brown ever so lightly, stir in broth. Bring to a simmer, uncovered, stirring occasionally until golden brown and slightly thickened and reduced a bit.
• 6

  Now toss gnocchi in the skillet with the sausage brown butter sauce, gently like tossing a salad. Serve hot! Enjoy!
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