Some of my favorite cookbooks of all time are from Nordstrom (see here). The recipes are delicious and gourmet with just the right amount of complexity. This gnocchi is a must-make dish during the cold winter months; P and I just can't get enough of it. And it is even more flavorful the next day as leftovers. This yummy gnocchi is also a great option to serve for entertaining as the holidays approach, as the price per serving is reasonable. Snuggle up with a good glass of red wine and this tasty dish!
:: Ingredients ::
3 tablespoons extra-virgin olive oil
1 pound hot Italian sausage (casings removed)
1 yellow onion, chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
3 cups heaving cream (we use 2 cups heavy cream, 1 cup milk)
1 can tomato paste
Freshly ground black pepper
3 pounds vacuum-packed imported gnocchi (we get ours at Lunds)
4 ounces baby spinach
1/2 cup freshly grated Parmigiano-Reggiano cheese (plus more for serving)
:: Recipe ::
Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the sausage and cook, breaking up the meet using the side of a spoon, for about 10 minutes. Increase the heat to high and cook, stirring occasionally, until the meat browns, about 2 minutes. Using a slotted spoon, transfer the sausage to paper towels to drain. Discard the fat and wipe out the saucepan.
Add the remaining 2 tablespoons olive oil to the saucepan and return to medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is golden and the garlic is fragrant, about 5 minutes. Sprinkle with the flour and stir well. Reduce the heat to low. Cook, stirring often without browning the flour, for 2 minutes. Stir in the cream and tomato paste and whisk well to dissolve the tomato paste. Increase the heat to medium-high and bring to a simmer. Cook, stirring often, until lightly thickened, about 3 minutes. Season with salt and pepper. Set the sauce aside.
Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi and cook according to the package directions until tender. Scoop out and reserve 1 cup of pasta cooking water. Drain the gnocchi well. Return the gnocchi to their cooking pot.
Stir the spinach and sausage into the sauce. Add to the gnocchi, along with the 1/2 cup Parmigiano. Stir well. If the sauce seems too thick, stir in some of the reserved pasta cooking water. Taste and adjust the seasoning.
Divide the gnocchi evenly among warmed bowls. Serve hot, with additional Parmigiano cheese passed on the side.
Photos by Preston Anderson