Ricotta Gnocchi with Red Pepper and Sausage Cream Sauce
Category: First Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ricotta cheese (cow’s milk) | 250g |
| All-purpose flour (00 type) | 150g |
| Eggs | 50g |
| Grana Padano DOP cheese | 60g |
| Fine salt | to taste |
| Nutmeg | to taste |
| Red bell peppers | 230g |
| Yellow bell peppers | 230g |
| White onions | 50g |
| Sausage (fresh, crumbled) | 480g |
| Red wine | 110g |
| Fresh parsley (optional) | to taste |
| Extra virgin olive oil | to taste |
Instructions:
Prepare the Ricotta Gnocchi:
- In a large mixing bowl, combine the ricotta cheese, flour, Grana Padano cheese, and egg. Add a pinch of fine salt and a dash of nutmeg to taste.
- Mix all the ingredients together by hand until they are well incorporated.
- Transfer the dough onto a floured work surface. Knead it until it becomes soft and compact.
- Divide the dough into smaller portions using a pastry scraper or knife. Roll each portion into logs approximately 2 cm in diameter.
- Cut the logs into small pieces to form the gnocchi. Place the gnocchi on a lightly floured tray and set them aside.
Prepare the Red Pepper and Sausage Cream Sauce:
- Peel and slice the onions into thin rings.
- Heat some olive oil in a large skillet over medium heat. Add the onions and sauté for about 2 minutes until softened.
- Add both the red and yellow bell peppers, sliced into strips, to the pan. Season with salt and cook, stirring occasionally, for about 15 minutes until the peppers are tender and the flavors meld together.
- While the peppers cook, take the sausage, remove its casing, and crumble it into small pieces. Add the sausage to a separate pan, and cook it over medium heat for about 10 minutes, stirring frequently until browned and cooked through.
- Once the sausage is fully cooked, deglaze the pan with red wine and allow the alcohol to evaporate, leaving behind a creamy sauce.
- Once the pepper mixture is ready and the sausage has created a creamy sauce, combine the two in the skillet and let them simmer together.
Cook the Gnocchi:
- Bring a pot of salted water to a boil. Add the gnocchi, a few pieces at a time, to the boiling water. Cook until they float to the surface (about 2-3 minutes).
- As each batch of gnocchi rises, carefully transfer it directly into the pan with the red pepper and sausage cream sauce. Gently toss to coat the gnocchi with the sauce.
- Continue until all the gnocchi are in the pan and have been combined with the sauce. Allow the flavors to meld together for a minute or two.
- Garnish with fresh parsley if desired and serve immediately.
These Ricotta Gnocchi with Red Pepper and Sausage Cream Sauce are a perfect balance of creamy, savory, and slightly sweet flavors. The light and pillowy gnocchi made from ricotta cheese are complemented by the rich and smoky sausage and pepper sauce. This dish makes a delightful and comforting meal for any occasion, sure to impress family and friends alike!
