Bread Gnocchi with Sausage
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4
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Calories
828 kcal
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Course
Main Course
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Cuisine
Italian
Bread Gnocchi with Sausage
Description
The gnocchi dough is prepared by mixing Italian-style '00' flour with breadcrumbs and salt, then gradually adding warm water to form a soft, slightly tacky dough. After a brief knead and rest, the dough is rolled into snakes and cut into small pieces dusted with flour. Cooking them until they float ensures a light texture.
The accompanying sauce is made by sautéing onion, garlic, celery, and carrot with guanciale and crumbled Italian sausage. Borlotti beans and tomato passata add body and richness. The combination results in a savory, hearty sauce with a balance of meat, creamy beans, and aromatic vegetables.
The gnocchi served with this sauce provides a comforting and rustic meal. The soft gnocchi complements the textured sauce well and makes a satisfying alternative to traditional pasta.
Practical points include avoiding over-kneading dough to keep the gnocchi tender, allowing the dough to rest for gluten relaxation, cooking gnocchi just until they float to prevent mushiness, and storing leftovers for 2-3 days refrigerated with reheating on the stove recommended for best texture.
Ingredients
For the breadcrumb gnocchi
- 6 oz Italian '00' flour or all purpose flour, soft wheat
- 4 oz breadcrumbs homemade from stale bread or store bought
- 1 teaspoon salt
- ½ cup water warm
For sausage and bean sauce
- 7 oz borlotti beans precooked or canned, 7oz
- 3.5 oz Guanciale or pancetta. Cut into cubes, 3.5oz
- 7 oz tomato passata or peeled and chopped fresh tomatoes, 3.5oz
- 2 pork sausages Casing removed and meat crumbled, Italian
- ½ onion peeled and finely chopped
- 1 talk celery finely chopped
- 2 carrot finely chopped
- 1 garlic peeled and finely chopped, clove
- 3 tablespoon extra virgin olive oil
- salt for gnocchi and to taste
Instructions
How to make bread gnocchi (can be skipped if using store-bought)
- Mix the breadcrumbs, flour and a teaspoon of salt together in a bowl. Slowly add the warm water while using your hands to work the ingredients into a dough. Note: You may not need all the water or you may need to add a bit more. The dough has to be soft and slightly tacky but not wet.
- Turn the dough out onto a pastry board and knead a little. Not a lot as otherwise your gnocchi will be too dense. Cover the dough with clingfilm (plastic wrap) and let it rest for 30-60 minutes.
- After letting the dough rest, make the gnocchi by rolling pieces of dough into ‘snakes’ about 1.5 cm (0.5ins) thick and then cutting the snakes into small 1-2 cm (0.5-0.75 ins) pieces.
- Put the ready gnocchi onto a tray or tea towel that’s been dusted with flour while you make the rest and the sauce. Tip: I find semolina flour is the best for dusting.
How to make the Sausage Sauce
- In a Dutch oven or large pot, sauté onion, garlic, celery, and carrots in olive oil over low heat. Increase the heat to medium-high, then add guanciale and sausage mince. Brown the guanciale and sausage mince this should take about 5-7 minutes.
- After browning the meat, mix in the tomato passata and cook for an additional 15 minutes.
- Adjust with salt, add beans, and let simmer for another 10 minutes.
- Just before you are ready to serve, boil the breadcrumb gnocchi in salted water. As they float to the surface, move them with a slotted spoon to the sauce. Make sure to do a taste test before adding the gnocchi to the sausage sauce.
- Mix thoroughly and serve garnished with grated pecorino.
Notes
- Avoid over-kneading the gnocchi dough to prevent dense, tough gnocchi; aim for a soft, slightly tacky dough.
- Rest the dough covered for 30-60 minutes to relax gluten and ensure tender gnocchi.
- Cook gnocchi until they float to the surface; test by tasting to avoid overcooking and mushiness.
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days; reheat gently on the stove with a splash of water for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 828 kcal
% Daily Value*
| Calories | 828kcal | 41% |
| Carbohydrates | 73g | 24% |
| Protein | 23g | 46% |
| Fat | 49g | 75% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 69mg | 23% |
| Sodium | 1635mg | 68% |
| Potassium | 745mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 5396IU | 108% |
| Vitamin C | 10mg | 11% |
| Calcium | 117mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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