Potato Gnocchi with Sausage Ragù

Potato Gnocchi with Sausage Ragù

Potato Gnocchi with Sausage Ragù

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  • Each serving
  • 480cal
  • 22g fat (7g sat)
  • 125mg chol
  • 730mg sodium
  • 53g carb
  • 7g fiber
  • 3g sugars
  • 20g protein

Ingredients

  • 2 pounds russet potatoes
  • 3 egg yolks
  • 3/4 cup grated Parmesan cheese, divided
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and pepper, to taste
  • 2 cups flour, plus additional for dough and dusting
  • 1 tablespoon olive oil
  • 1 pound bulk Italian pork or chicken sausage
  • 1 cup chopped onions
  • 2 cloves garlic, minced
  • Pinch of red pepper flakes (optional)
  • 1/2 cup red wine
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon chopped fresh basil
  • Splash of balsamic vinegar

Directions

Preheat oven to 425° F. Pierce potatoes with a fork and bake until slightly overcooked, about 1 hour. Let sit until cool enough to handle. Remove skins and pass flesh through a food mill or the large holes of a box grater. Measure out 3 cups.

Place potatoes in a large bowl. Add eggs, 1/2 cup cheese, nutmeg, salt and pepper. Mix well with hands. Sprinkle flour over the top and mix until potatoes form a dough. Gently knead for 4 to 5 minutes, adding more flour as necessary to keep the dough from sticking. The final dough should be smooth and elastic.

Dust a baking sheet with flour. On a floured surface, cut dough into 4 pieces. Roll each piece into a 3/4-inch-thick rope and cut ropes into 3/4-inch pieces. Transfer to the baking sheet; set aside.

Heat oil in a heavy saucepan over medium-high heat. Cook sausage, breaking into small pieces with a wooden spoon, until browned, about 5 minutes. Add onions and cook until tender, about 5 minutes. Stir in garlic and red pepper flakes and cook until fragrant, 1 to 2 minutes. Deglaze pan with wine. Add crushed tomatoes and simmer, stirring often, for 20 minutes. Stir in basil and vinegar.

In a large pot of salted, boiling water, cook gnocchi until they rise to the surface. Using a slotted spoon, transfer gnocchi to a large serving platter and top with sauce. Sprinkle with remaining cheese.