- 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
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.