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BAKED PESTO STUFFED GNOCCHI WITH ITALIAN SAUSAGE

BAKED PESTO STUFFED GNOCCHI WITH ITALIAN SAUSAGE

I love gnocchi and it's so easy to make! I tried this stuffed version just for kicks and it was so amazing. I had initially wanted to make a lovely tomato sauce with it, and having gone through the trouble and spending the whole afternoon making them, I realized I had no tomatoes in the kitchen at all, fresh or canned! So I came up with this light sauce that just worked really well with the rest of the ingredients. Give it a go!

Here's what you'll need

Gnocchi

  • 1 pound baking potatoes
  • 1 cup flour
  • 1 cups fresh basil
  • 2 cloves garlic
  • 2 tbsp pine nuts
  • ¼ cup parmesan (freshly grated)
  • ½ lemon (juice and zest)
  • salt and pepper

Sauce

  • 3 Italian sausage (spicy or not, as you like)
  • 1 small onion (finely chopped)
  • 4 cloves garlic (finely minced)
  • 2 tbsp tomato paste
  • ½ cup fresh grated parmesan
  • ½ lemon (juice and zest)
  • salt and pepper
  1. sprinkle a baking tray with some salt and place raw potatoes...be sure to prick them a few times with a fork

  2. SHITAKE MUSHROOM & PANCETTA GNOCCHI

  3. bake them off in a 350° oven until cooked all the way through...about an hour

  4. in the meantime, make the pesto by toss the rest of the ingredients into a pestle and mortar and give 'em a bash until it turns into a paste (you can go chunky or as smooth as you like or as much as your patience will allow)

  5. once the potatoes are cool enough to handle, cut them in half and scoop out the innards

  6. mash up well and season

  7. add about half as much flour as you have potatoes

  8. knead until a dough forms, adding flour as you need

  9. make yourself a trial dumpling and pop it into boiling water...this is an important step to make sure you have good consistency, texture and flavour...if they're no good, add a bit more flour and go again

  10. now, roll out the dough into a thick "snake" shape and start chopping it into balls

  11. toss them in a bit of flour, lay out onto a baking sheet and pop into the fridge to set for half an hour or so

  12. then, take a ball and flatten a bit in the palm of your hand, add a bit of pesto into the middle and close it up, making sure it's all sealed up

  13. when you've finished all the dough, lay them back onto the baking tray and back into the fridge until you're ready to cook them

  14. for the sauce, slice up the sausage, toss into a pan and brown off for about 5 minutes

  15. toss in the onions until they're starting to brown and the sausage is continuing to cook

  16. now toss in the garlic and cook another few minutes

  17. stir in the tomato paste and cook a good 5 minutes and pour in the chicken stock and simmer until starting to thicken and reduce, but not too much as you want it a bit saucy because you're going to bake it and you want to keep it moist

  18. bring a big pot of salted water to a boil and toss in the gnocchi until they float (about 3 to 5 minutes) and drain them off

  19. SHITAKE MUSHROOM & PANCETTA GNOCCHI

  20. scoop them out and into the waiting sauce and give them a good toss to coat

  21. pour into oven-proof dishes, grate on the parm

  22. SHITAKE MUSHROOM & PANCETTA GNOCCHI

  23. bake in a preheated 350° oven for 10 minutes or until bubbly and golden

  24. SHITAKE MUSHROOM & PANCETTA GNOCCHI

  25. give it a good few minutes before you dig in because it will be molten lava!

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