Rustic Sausage Gnocchi
with Baked Parmesan Crisps- Sulphites
- Wheat
- Milk
Gnocchi are little pillowy potato dumplings that are delicious when doused with sauce. We're jazzing up this recipe by taking gnocchi a step further – pan-frying them until they're crispy and golden-brown. The crispy gnocchi and sausage bring a whole new meaning to the word: 'delicious.' Topped with home-baked Parmesan crisps, you won't believe this meal was homemade!
Ingredients
500 g
Mild Italian Sausage, uncased
1000 g
Gnocchi
(Contains: Sulphites, Wheat)
7 g
Basil
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 tbsp
Tomato Paste
100 g
Shallot
12 g
Garlic
56 g
Baby Arugula
2 tbsp
Balsamic Vinegar
(Contains: Sulphites)
1 box
Crushed Tomatoes
Not included in your delivery
4 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
½ tsp
Sugar*
3 tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 425°F (to bake Parmesan crisps).Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Peel, then mince or grate garlic. Peel, then cut shallots into 1/4-inch pieces. Thinly slice basil leaves.
Heat a large pot over medium heat. When pot is hot, add 1 tbsp oil, then shallots. Cook, stirring occasionally, until softened, 3-4 min. Increase heat to medium-high. Add sausage, garlic and vinegar. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**)
To the pot with sausage, add tomato paste, crushed tomatoes, 1/2 tsp sugar and 1 cup water. Stir together, then reduce heat to medium-low. Simmer, stirring occasionally, until sauce slightly thickens, 10-12 min.
Meanwhile, heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter and swirl pan to melt, 1 min. Add half the gnocchi. Cook, stirring occasionally, until gnocchi is golden-brown, 7-8 min. Transfer gnocchi to pot with sausage mixture. Repeat with another 2 tbsp butter and remaining gnocchi.
Meanwhile, on a parchment-lined baking sheet, evenly sprinkle 1/2 cup Parmesan into four flat piles. Bake in the middle of oven, until cheese is crispy and golden-brown, 4-5 min. Remove the sheet from oven, and set aside to cool slightly before removing crisps. (TIP: While crisps are still warm — carefully, use a flat spatula to lift gently from the parchment. This helps prevent them from sticking!)
To the pot with sausage mixture, add arugula and basil. Season with salt and pepper, then stir to coat. Divide sausage gnocchi between bowls. Crumble over Parmesan crisps.
