Ricotta Gnocchi with Tomatoes and Crispy Italian Sausage


If I'm not eating peaches, I'm eating tomatoes.  I have had a bumper crop this year, which is always a good thing.  It gives me the opportunity to share with my neighbors and to stock my shelves with bottled tomatoes and salsa.


Ricotta gnocchi is quite rich and I love to lightly saute fresh tomatoes and toss in cooked gnocchi. My husband is a carnivore and prefers meet with everything.  He turned his nose up at this dish until I covered it with cook spicy Italian sausage.

You can make this recipe for Ricotta Gnocchi or purchase pre-made gnocchi.  You can, also, substitute gnocchi with penne pasta, tortellini, or ravioli.



You will need:

Ricotta Gnocchi
4-6 cups fresh tomatoes, skinned and diced
1 clove garlic
1 tablespoon olive oil
1 tablespoon butter
salt and pepper
handful of fresh parsley, chopped
Parmigianno Reggiano
1/2 - 1 lb Italian sausage


Brown sausage in a skillet until completely cooked, breaking up as it cooks.  Drain off any fat and set aside.


I'm using a variety of tomatoes.  I have Italian plum and celebrity tomatoes.

I like using the plum tomatoes because it makes a thicker sauce.


When I only have a few tomatoes to peel, I will just slide my knife between the skin and the meat of the tomato.  Gently press in the tomato to flatten it out then put pressure on the knife as you slide it to release the meat from the skin.


It takes a little practice to get the process down.  I'm getting pretty fast at peeling tomatoes using this technique.


Dice the tomatoes.


Peel and chop a good heaping 5 cups of tomatoes.


Smash a clove of garlic.


Chop.


Add 1 tablespoon of olive oil to a skillet.


Add garlic.  Cook over medium heat only until it begins to sizzle.  Don't brown the garlic.


Add tomatoes.


Add salt to taste.


And a few grinds of pepper.


Heat just barely until tomatoes begin to release their juices.  Add one tablespoon butter and stir until melted.  Turn off heat.


Chop a handful of parsley.


Add to the tomatoes.




Cook gnocchi in a pot of salted boiling water.  Add several at a time, but don't overcrowd the pan. Cook until the gnocchi float to the top.  This should only take a couple of minutes.


Remove from boiling water and add directly to the tomatoes.


Repeat until you have cooked all of the gnocchi is cooked.


Spoon into individual ramekins or gratin dishes. You can use one large casserole dish if you like.


I prefer to grate a bit of parmigiano reggiano over the top of mine.  I could live a happy life as a vegetarian.


Pile on the sausage for the carnivore.


Place gratin dishes or casserole dish on a baking sheet and place under the broiler of your oven.  Cook for about 5 minutes until the top begins to brown and bubble.


The sausage should get nice and crispy.  I love the browned gnocchi.


 

This is a pretty quick dish to make especially if you already have made the gnocchi in advance.






Ricotta Gnocchi with Tomatoes and Crispy Italian Sausage

Ricotta Gnocchi recipe
1/2 - 1 lb Italian sausage
4-6 cups fresh tomatoes, skinned and diced
1 clove garlic, chopped
1 tablespoon olive oil
1 tablespoon butter
salt and pepper
handful of fresh parsley, chopped
Parmigianno Reggiano

Cook sausage in a skillet, breaking up as it cooks.  Drain of any grease and set aside.

In a large pan, add olive oil and garlic. Cook over medium heat only until it begins to sizzle.  Add prepared tomatoes, salt and pepper to taste. Add butter and stir until melted.  Remove from heat.

In a large pot of salted boiling water, cook gnocchi until they float to the top.  Spoon out and put into tomato mixture.  Spoon into individual gratin dishes or one large casserole dish.  Place under broiler and cook for about 5 minutes or until gnocchi is beginning to brown and the sausage is beginning to crisp.  Remove from oven and serve.  Makes 5-6 servings.

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