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Selvina’s gnocchi con salsicce
Serves 4 Starters and mains
Ingredients
- 1kg old, floury potatoes
- 250g plain flour
- 1 egg
- 1tbsp olive oil, plus extra
- 1 onion, finely chopped
- 4 good-quality meaty plain sausages, skins removed
- 1 x 400g can tomatoes grated Parmigiano Reggiano, to serve
- knob unsalted butter, to serve
Method
Peel the potatoes and boil them whole or in halves. Leave them to cool just a little before passing the pieces through a potato ricer. Spread the mash out to let it cool further. You want warm, not steaming hot, potato. Sprinkle the flour over the mash and crack in the egg. Mix it quickly and gently so everything amalgamates, then stop – this is not like making bread or pasta. On a floured surface, roll the mixture into ropes and cut into pieces the size of large green olives.
In a frying pan, sauté the onion in olive oil until soft but not coloured. Crumble in the sausage meat and smash it down into the onion. Fry it for another couple of minutes, then add the tomatoes. Break up the tomatoes, season with salt and let it bubble down to a chunky sauce. This will take 20-30 minutes.
When you’re ready to cook your gnocchi, bring a large saucepan of water to the boil. Warm a serving platter and have it ready. Add the gnocchi, in batches if necessary – you don’t want the gnocchi to be overcrowded. Once they bob to the surface, wait another 30 seconds and then scoop them out with a slotted spoon. Place on the warmed dish, sprinkle the cheese over the top, then fold through the sauce, followed by a generous knob of butter. Eat immediately.
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