potato gnocchi in a sage sausage butter sauce
I had a clear idea of how I wanted this to taste. It turned out so much better than I had hoped! Whole house loved this, and hubby ate half of the pan himself! Just couldn't stop eating it. It is a multitasking type of meal. But you can break this down one at a time, then combine the gnocchi and the sauce.
Blue Ribbon Recipe
This potato gnocchi recipe may look like a simple dish, but the flavor is anything but ordinary. Easy homemade pasta is tossed in a simple sage sausage butter sauce. The pillowy gnocchi soaks up the delicious herby butter sauce. Sage sausage adds savoriness and heartiness to the dish. We agree with Chrissy's husband that we could eat half the pan in one sitting. It's a pasta dinner that could be served on a special occasion, such as a holiday dinner or anniversary meal.
Ingredients
- 2 large baking potatoes, cooked and peeled
- 1/2 teaspoon salt, plus more for boiling water
- 1 large egg
- 1 cup all-purpose flour
- SAGE SAUSAGE BUTTER SAUCE
- 1 pound sage flavored sausage
- 1 medium onion, diced
- 1 stick butter
- 1 teaspoon ground sage
- 4 cloves garlic, pressed or minced
- 1 teaspoon salt
- fresh cracked black pepper, to taste
- 1 - 2 teaspoons garlic and herb seasoning blend
- 1 1/2 cups vegetable broth
How To Make potato gnocchi in a sage sausage butter sauce
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Step 1For gnocchi: Push potatoes through a potato ricer or a fine mesh sieve. Mix in egg and salt until thoroughly combined. Stir in flour. Let it rest for at least 20 minutes. -
Step 2While gnocchi is resting, get a large stock pot of salty water boiling.
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Step 3Now, while water is coming to a boil, brown the 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 the next part of the sauce.
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Step 4While 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. Repeat with the rest of the rope. Then toss them on a plate or pan coated in flour to keep them from sticking together. Repeat the process with the rest of the dough.
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Step 5In two batches, boil gnocchi until they are floating on top. Scoop out and strain.
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Step 6Once your butter 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.
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Step 7Now toss gnocchi in the skillet with the sausage brown butter sauce, gently like tossing a salad. Serve hot and enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
