Gnocchi with Mushrooms and Salsiccia
Gnocchi with Mushrooms and Salsiccia – Fresh Gnocchi with Mushrooms and Spicy Salsiccia
In Italy, the word “salsiccia” refers to any type of sausage—in our recipe, we use a coarsely ground sausage with fennel seeds. Fennel seeds (semi di finocchio) have an intense and slightly sweet flavor reminiscent of licorice and anise, and they pair perfectly with pork sausage meat. Making your own gnocchi does take a little time, but it’s definitely worth it! These fluffy little potato dumplings simply taste better when you make them yourself. This recipe shows you how. Molto facile!
Ingredients
For the gnocchi:
500 g potatoes, waxy
150 g flour (Type 450) + a little flour for dusting
1 egg
2 egg yolks
Salt
For the sauce:
4 pieces of salsiccia (Italian sausage)
150 ml dry white wine
2 shallots
3 bay leaves
½ bunch of parsley for garnish
300 g mixed mushrooms (king oyster mushrooms, button mushrooms)
70 g ORO di Parma tomato paste (double-concentrated)
Olive oil
Step 1 : The Preparation
Preheat the oven to 200 °C (top and bottom heat). Meanwhile, peel the shallots and chop them finely. Use a small brush or a kitchen towel to clean the mushrooms. Once that’s done, cut them into bite-sized pieces. Remove the casings from the salsiccia sausages and chop the sausage meat into small pieces. Finally, wash the parsley and chop it finely.
Tip
REMOVING THE SAUSAGE MEAT
To make it easier to remove the sausage meat from the casing, cut open one side. You can then simply squeeze the sausage meat right out.
Step 2 : Homemade Gnocchi Dough
Steam the potatoes for about 20–25 minutes. If you don’t have a steamer insert or a steam function in your oven, you can also boil the potatoes in water and drain them. Then press the hot potatoes through a potato ricer into a bowl.
Add one egg and two egg yolks, salt, and the flour. Mix the ingredients thoroughly until a smooth dough forms.
Tip
PREPARING THE POTATOES
For a drier mixture, place the potatoes on a baking rack and bake them with their skins on in the oven for one hour. It’s important that the potatoes don’t rest directly on the baking sheet, because otherwise they’ll absorb too much heat from contact with the metal and overcook.
Step 3 : Homemade Gnocchi
Dust your work surface with a little flour and use your hands to shape part of the dough into rolls about 1.5 cm thick. Cut these into 2-cm-long pieces and roll each gnocchi over a fork to give them their characteristic texture—this not only looks good but also helps the sauce cling to them later. Now you can cook your gnocchi in boiling salted water. After about 3 minutes, when the gnocchi float to the surface, you can carefully remove them from the water with a slotted spoon.
Step 4 : The Sauce
Sauté the finely chopped salsiccia in a little olive oil. Then add the mixed mushrooms and tomato paste. Just add the shallots and bay leaves, and deglaze with white wine. Let the sauce simmer over medium heat for about 15 minutes. Can you smell how intense the aromas are?
Step 5 : The Finale
Toss the gnocchi with the hot sauce and serve the dish in deep plates. Garnish with finely chopped parsley, then enjoy right away. Semplicemente delizioso!
