Gnocchi is found throughout Italy in two major forms. In the colder regions of Northern Italy Gnocchi is made using a mixture of potato, flour and egg, but in the warmer southern regions of Italy it is made using a simple mix of flour and water and a little seasoning.
I personally prefer potato gnocchi, but you can make it in which ever way you please. You can buy gnocchi ready made from most supermarkets these days but is it really is so easy to make.
Making Gnocchi is quite easy, but like most things it will take a couple of goes for you to get it just right, but once you do there are so many things you can do. You can replace half the potato with mashed cooked carrot, or beetroot, or blended sun dried tomatoes and black olives, or (one of my personal favourites) you can add good canned Tuna or crab to make a fantastic seafood gnocchi, or experiment with your own favourite ingredients.
Click here to see how to make Potato Gnocchi
Italian sausages really are delicious, they often contain chilli, garlic or fennel seeds, so a good way to use them is to remove their skins and cook the meat inside like you would mince, except this mince doesn’t really need anything added to it as its already seasoned and flavoured.
1 quantity homemade or shop bought Gnocchi
6 Italian sausages, skins removed
200ml fresh homemade or good quality bought tomato sauce or passata
Freshly grated Parmesan and chopped parsley, to serve
(1). Place a large, heavy based pan over a medium heat, add a glug of olive oil then add the sausage meat and break up in the pan with a wooden spoon.
(2). Add the tomato sauce to your sausage meat and mix together well, allow simmer for five minutes so the sausage meat cooks through.
(3). Bring a large pan of water up to the boil, add a good pinch of salt, allow to return to the boil, then add the gnocchi to cook. When its done it will float to the surface.
(4). Remove the cooked gnocchi with a slotted spoon and add to the sausage and tomato sauce. Stir well making sure all the gnocchi is covered with the sauce.
(5). Serve in bowls topped with chopped parsley and grated Parmesan.