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Italian Recipes
Rustic Sausage Gnocchi

Rustic Sausage Gnocchi

with Baked Parmesan Crisps

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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!

Allergens:Wheat/BléMilk/LaitSulphites/Sulfite
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Mild Italian Sausage, uncased

1000 g

Gnocchi

(ContainsWheat/Blé)

7 g

Basil

½ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

2 tbsp

Tomato Paste

100 g

Shallot

12 g

Garlic

56 g

Baby Arugula

2 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

1 box

Crushed Tomatoes

Not included in your delivery

4 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

½ tsp

Sugar*

3 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3389 kJ
Calories810 kcal
Fat33 g
Saturated Fat15 g
Carbohydrate108 g
Sugar10 g
Dietary Fiber5 g
Protein35 g
Cholesterol95 mg
Sodium1220 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Large Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Baking Sheet
Parchment Paper
Spatula
Instructionsarrow up iconarrow up icon
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1 PREP
1 PREP
1

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.

2 START SAUCE
2 START SAUCE
2

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.**)

3 FINISH SAUCE
3 FINISH SAUCE
3

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.

4 COOK GNOCCHI
4 COOK GNOCCHI
4

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.

5 MAKE PARM CRISPS
5 MAKE PARM CRISPS
5

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!)

6 FINISH AND SERVE
6 FINISH AND SERVE
6

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.