Description
Fluffy homemade gnocchi tossed in a creamy Tuscan sauce with Italian sausage, sun-dried tomatoes, spinach, and Parmesan cheese.
Ingredients
Scale
- 2 pounds russet potatoes, scrubbed
- 1 large egg, lightly beaten
- 1 teaspoon salt, plus more for seasoning the water
- 1/2 teaspoon freshly grated nutmeg
- 1 to 1 1/2 cups all-purpose flour, plus more for dusting
- 2 tablespoons olive oil
- 1 pound Italian sausage, removed from casings
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh spinach
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Place the scrubbed potatoes directly on the oven rack. Bake for 45-60 minutes, or until they are easily pierced with a fork.
- Once the potatoes are cool enough to handle, but still warm, peel them.
- Using a potato ricer or a food mill, rice the potatoes into a large bowl.
- To the riced potatoes, add the beaten egg, salt, and nutmeg. Gently mix to combine.
- Gradually add the flour, starting with 1 cup. Gently fold the flour into the potato mixture until just combined. Add just enough flour to form a soft, slightly sticky dough.
- Turn the dough out onto a lightly floured surface. Gently knead the dough for a minute or two, just until it comes together into a smooth ball.
- Divide the dough into four equal portions. Roll each portion into a long rope, about 1/2 inch in diameter. Using a sharp knife or a dough scraper, cut the ropes into 1-inch pieces.
- For a more traditional look and to help the sauce cling to the gnocchi, you can roll each piece over a gnocchi board or the back of a fork.
- Place the shaped gnocchi on a lightly floured baking sheet. Dust them with a little more flour to prevent them from sticking together.
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the skillet and set aside.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Stir in the chopped sun-dried tomatoes and cook for a minute, allowing their flavors to bloom. Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for a few minutes, until it has reduced slightly.
- Stir in the diced tomatoes (with their juice) and bring to a simmer. Reduce the heat to low and simmer for 10-15 minutes, allowing the sauce to thicken slightly. Stir in the heavy cream and Parmesan cheese. Simmer for another 5 minutes, until the cheese is melted and the sauce is smooth and creamy.
- Return the cooked sausage to the skillet. Stir in the chopped fresh basil and spinach. Season with salt and freshly ground black pepper to taste.
- Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water. They will initially sink to the bottom, but as they cook, they will rise to the surface.
- Once the gnocchi float to the surface, cook them for another 1-2 minutes, until they are tender but still slightly firm. Use a slotted spoon to remove the gnocchi from the water and drain well.
- Add the cooked gnocchi to the skillet with the Tuscan sauce. Gently toss to coat the gnocchi evenly with the sauce.
- Serve the Tuscan gnocchi immediately. Garnish with extra grated Parmesan cheese and a sprinkle of fresh basil, if desired.
Notes
- Baking the potatoes is crucial for removing excess moisture, resulting in lighter gnocchi. Avoid boiling them.
- Peel the potatoes while they are still warm for a smoother dough.
- Use a ricer or food mill to avoid mashing the potatoes, which can lead to dense gnocchi.
- Be careful not to overmix the dough, as this will develop the gluten and result in tough gnocchi.
- The amount of flour needed will vary depending on the moisture content of the potatoes.
- Creating ridges on the gnocchi is optional but helps the sauce cling better.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes