Gnocchi = small heavenly potato pillows from Italy. Did you know that technically it’s not pasta, but actually a dumpling? Well, I was 40 years old when I learned this factoid so don’t feel too bad if you didn’t score points there. I think gnocchi is at its best when it has a bit of texture – IE: cooking in butter before coating with sauce. For real…what isn’t better when first cooked in butter? This dish is perfect for fall and winter moods and even with a lot of steps, it is super easy to tackle. This recipe can be made with or without the Italian sausage.
INGREDIENTS:
- 16 oz package of gnocchi (or you over achievers can make your own)
- 1 stick / 8 tbsp of unsalted butter – room temperature
- 1 tsp fresh lemon juice
- 1tsp fresh lemon zest
- 3 tbsp apple cider
- 10 fresh sage leaves
- 1 tsp ground dried sage
- 8 oz ground Italian sausage
- 1/4 cup white wine
- 1 tbsp EVOO
- Salt
- Fresh ground pepper
INSTRUCTIONS:
- On a cutting board or plate, lay down 2-3 paper towels
- Bring 8 cups of water to a high boil in a large pot. Add 2 pinches of salt.
- Reduce to a low boil
- Add gnocchi to boiling water and cook according to package instructions – or until most of the gnocchi float to the top. Usually about 2 minutes cooking time.
- With a slotted spoon, remove gnocchi from water and place onto paper towel to dry and cool for approx 5 minutes.
- Reserve 1/4 cup water and discard the rest
- In a large skillet, melt 2 tbsp of butter over medium high heat (on my induction stove I was cooking at an 7 of 9 temperature)
- Once butter is melted, transfer gnocchi from drying towels to the pan. Arrange in flat layer.
- Cook at medium high heat, stirring occasionally until gnocchi begin to brown and get crispy.
- Add ground sage and a pinch of salt – stir.
- Continue to cook until at least half of the gnocchi are showing browning areas – then remove from heat onto a plate and set aside.
- Prepare a plate with another 2-3 paper towels
- In same skillet, add EVOO and the ground sausage. Break up and cook over medium high heat until there is no pink and the sausage is cooked through. You want the sausage to have some texture so ensure the meat is crispy in areas, with lots of browning – but not burnt.
- Remove sausage from heat and place onto paper towels, spread around to allow absorption of grease
- In same pan, turn up heat to medium/high. Add wine to deglaze the pan. Let the wine bubble and cook a bit until at least half of the of the wine liquid is cooked off
- To the simmering white wine add lemon juice and apple cider. Stir with a whisk to scrape up the bits from the bottom of the pan.
- Add remaining 6 tbsp of butter and whisk until combined and simmering.
- Add 1-2 tbsp of reserved cooking water. The goal is to extend the sauce and use the starch in the liquid to thicken the sauce too – but not make it watery or dilute the flavor.
- Add sage leaves and a healthy pinch of salt & pepper
- Continue to cook about another 2-3 minutes until sage leaves are soft and even potentially starting to crisp
- Taste sauce and adjust a bit at a time, a pinch of this or that.
- Too sweet? add a bit of lemon juice and/or pepper.
- Too salty? add a bit of lemon juice, apple cider, butter or pepper, or more cooking water.
- Too sour? add a bit of apple cider vinegar or more cooking water.
- Too bland? add salt and pepper
- Add gnocchi and cooked sausage back to pan. Mix to coat in the sauce.
- Add lemon zest. Mix again.
- Spoon into bowls and top with parmesan cheese.
Add Avocado 