Gnocchi with Sausage and Apples
Category: Main Course
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Red potatoes | 1 kg |
| All-purpose flour | 300 g |
| Egg | 1 |
| Fine salt | To taste |
| Marjoram | To taste |
| Semolina | To taste |
| Fuji apples | 240 g |
| Sausage | 400 g |
| Dark beer | 100 g |
| Fennel seeds | 4 g |
| Fresh ground black pepper | To taste |
| Extra virgin olive oil | To taste |
| Water | 40 g |
Instructions
For the Gnocchi:
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Boil the Potatoes: Start by washing the red potatoes. Place them in a large pot and cover with water. Bring to a boil and cook for 30-40 minutes, until tender. Once cooked, drain the potatoes and let them cool slightly before peeling.
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Prepare the Dough: Mash the potatoes until smooth. Add the egg and a pinch of fine salt to the mashed potatoes. Gradually incorporate the all-purpose flour and a pinch of marjoram. Knead the mixture until you obtain a smooth, soft dough. If the dough feels too sticky, add more flour as needed.
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Shape the Gnocchi: Take small portions of the dough and roll them into logs, approximately 1-2 cm in diameter. Cut each log into small, bite-sized pieces. To shape the gnocchi, you can use the back of a fork to create the characteristic ridges, or leave them simple.
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Rest the Gnocchi: Arrange the gnocchi on a tray dusted with semolina, making sure they are spaced apart to prevent sticking. Place the tray in the refrigerator to rest for at least 30 minutes.
For the Sauce:
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Prepare the Sausage and Apples: Remove the casing from the sausage and crumble it into bite-sized pieces. Wash and peel the apples, then cut them into irregular, medium-sized cubes. Set the apples aside.
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Cook the Sausage: Heat a drizzle of extra virgin olive oil in a large pan or casserole dish over medium heat. Add the sausage and sauté it until browned and cooked through, breaking it up into smaller pieces as it cooks.
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Add the Apples: Add the fennel seeds and the apple cubes to the sausage. Stir to combine and cook for 2-3 minutes, allowing the apples to soften slightly.
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Deglaze with Beer: Pour in the dark beer, stirring to deglaze the pan. Let the alcohol evaporate and the flavors meld together.
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Season and Simmer: Season the mixture with salt and freshly ground black pepper to taste. Add 40g of water, lower the heat, and cover the pan. Let the mixture simmer for about 15 minutes, stirring occasionally. After 15 minutes, remove the lid and continue to cook for another 10 minutes, allowing the sauce to thicken and the flavors to develop.
Cook the Gnocchi and Assemble:
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Boil the Gnocchi: While the sauce is simmering, bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches, being careful not to overcrowd the pot. The gnocchi will cook quickly, typically within 2-3 minutes. They are ready when they float to the surface.
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Combine the Gnocchi and Sauce: As the gnocchi float to the top of the pot, use a slotted spoon to transfer them directly into the sausage and apple ragù. Stir gently to coat the gnocchi in the sauce.
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Serve: Serve the gnocchi immediately, garnishing with additional fennel seeds or marjoram if desired. Enjoy the tender gnocchi with the hearty, savory-sweet ragù!
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Carbohydrates | 68 g |
| Protein | 20 g |
| Fat | 15 g |
| Saturated Fat | 4 g |
| Fiber | 5 g |
| Sodium | 600 mg |
| Sugars | 9 g |
This unique and comforting recipe combines the soft, pillowy gnocchi with a rich, savory sausage and apple ragù. The sweetness of Fuji apples and the aromatic fennel seeds create a harmonious balance, perfect for a cozy, flavorful meal.
