Category: Main Course
Gnocchi with Italian Sausage & Olive Ragu - TastyPlanner.com
Chef: Jennifer Schultz
Easier to make than one would think … using pre-made gnocchi is the way to go :)
Ingredients
½ to ¾ lb. Mild Italian Sausage
3 tablespoons olive oil
5-6 red pearl onions, peeled and sliced in half, lengthwise
5-6 small vine-ripened tomatoes, diced small
½ red bell pepper, diced small
½ cup dry red wine
1½ teaspoons capers, minced
½ cup Mizithra cheese, grated
Kosher/sea salt, cracked black pepper to taste
1 package gnocchi
Instructions
Pour olive oil into a medium-sized skillet; place it on the stovetop over medium-high heat. When the oil begins to simmer, pull “cherry-sized” pieces from the sausage and carefully add them to the hot oil. Cook sausage for 6 minutes; move the pieces around the pan with a spoon so they cook evenly. Drop the onions into the sausage, cooking them until they begin to blister and brown.
Next, add all of the tomatoes and red bell pepper; cook 4-5 minutes, then pour in the wine. Cook mixture for 15 minutes; stir occassionally. Finish the ragu by adding both the black olives and capers. Season to taste with salt and pepper. Dried black olives and capers are salty by nature; take care not to add too much salt.
Boil water for gnocchi in an 8-quart stockpot, add gnocchi and cook 6-8 minutes (gnocchi will float to the top when finished cooking). Immediately pour gnocchi into a colander and strain, then transfer to ragu and quickly toss together with a spoon. Divide evenly among 4 or 5 plates; top each with a generous sprinkle of Mizithra cheese and serve.
A light salad, crusty loaf of Ciabatta and a bottle of Sangiovese completes the meal.
Similar recipes
Community activity
- Times saved to recipe box: 17
- Times Recommended: 0
- Times added to planner: 5
