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Parmesan Parsley Gnocchi with Italian Sausage

Potato gnocchi flavored with Parmesan cheese and parsley, served with onions and sausage in a garlic olive oil
Course Main Course
Cuisine Italian
Keyword Garlic, Garlic Olive Oil, gnocchi, Italian, italian sausage, parmesan, pasta, sasusage
Servings 2 people

Ingredients

  • 1 link Spicy Italian Sausage
  • 1 serving garlic olive oil bread dip (See recipe or notes below)
  • 1 yellow onion (diced)
  • 2 tsp Parmesan (plus more to garnish)
  • 1 tsp powdered broth base (chicken, vegetable, beef, or salt to taste)

Gnocchi

  • 2 large russet potatoes
  • 1 egg
  • 1 cup flour
  • .25 cups Parmesan (shredded)
  • 2 tbsp Parsley
  • 1 tsp salt (to taste)

Instructions

Gnocchi dough

  • *As written, this dough recipe is enough for 4 servings. You are welcome to half the recipe, or, reserve half of the prepared dough for a future recipe, as noted below.
  • Cook potatoes until the insides are soft and the potato can be easily stabbed with a fork
  • Allow potatoes to cool
  • Remove skin if necessary and mash the potatoes in a large bowl
  • Add remaining gnocchi ingredients and combine thoroughly, adding water or olive oil as needed to form a dough ball
  • Dough may be slightly tacky but should not be sticky
  • Allow to rest in bowl for 30 minutes to one hour

While the dough rests

  • Sauté onions in a sauce pan with a splash of olive oil until cooked through and translucent
  • Prepare olive oil-based sauce, such as this olive oil dip (I used about half for the pasta and half with a side of bread) and any side dishes desired
  • Prepare sausage to your preference (we grilled ours)
  • Prepare a large pan or dutch oven for gnocchi by filling it halfway with water and your broth base or some salt and bring to a boil

Preparing the gnocchi

  • Place dough on a floured surface
  • Split the dough ball in half
    *If you are prepping for 2 servings, place half in a locking bag and freeze for future use
  • Split the dough in half again and roll each piece into a long cylinder
  • With a sharp knife, slice the cylinders to form little pillow shapes
  • Carefully transfer the pillows to the boiling water and stir to make sure they separate
  • Let the gnocchi cook until they start to float, then drain water, keeping or returning the gnocchi to the warm pan when done
  • Add onion, desired amount of garlic oil, and Parmesan to pan and stir to melt the cheese into the sauce
  • Place on a plate
  • Slice sausage into thin medallions and arrange atop the gnocchi
  • Garnish with Parmesan