Sausage Stuffed Potato Gnocchi With Marcella's Simple Tomato Sauce Tarifi

Malzemeler

• 3 Medium Russet Potatoes (About 2 Pounds When Baked & Riced), 1 1/2 Cup All-purpose Flour (Plus Additional For Rolling), 1/2 Teaspoon Salt, 2 Egg Yolks. Sausage Filling: 2 Tablespoons Olive Oil, 1/2 Pound Mild Italian Sausage Links (Meat Removed From Casings), 1/2 Cup Chopped Onion, 2 Garlic Cloves, Minced, Salt & Pepper To Taste, 1/2 Cup Red Wine, 1 Egg Yolk, 1/2 Cup Grated Pecorino Romano Cheese. Tomato Sauce: 3 Cups Crushed Tomatoes, 5 Tablespoons Butter, 1 Onion, Peeled and Cut In Half, Salt To Taste. To Serve: Grated Pecorino Romano Cheese

Hazırlanışı

1. Bake the potatoes (skin on) in a preheated 375 degrees F. oven until fork tender. While the potatoes are baking, make the sausage filling. Heat the oil in a frying pan over medium heat, and then break up the sausage meat into the pan. Cook until no longer pink, using two forks to break up the meat as it cooks. Add the onion and garlic, often stirring, until the onions are translucent, about 5 minutes. Add the red wine and cook until the wine has evaporated. Place the sausage mixture along with the salt, pepper, egg yolk, and cheese, into a food processor, and pulse until blended. Dump the mixture into a small bowl and refrigerate until needed. Once the potatoes have baked, cut the potatoes in half and allow to cool for 5 minutes. Scoop the flesh from the potatoes, and press through a potato ricer onto a clean counter or bread board. Spread the potatoes and allow to cool just until warm to the touch. Beat the egg yolks and pour over the riced potatoes. Sprinkle 1 cup of the flour and salt over the potatoes and use your fingers or a pastry scraper to work the flour gently into the potatoes. Use your fingers to gently knead to dough adding the additional 1/2 cup of flour as needed until the dough just comes together and is no longer sticky. Shape the dough into a log. Divide the dough into three pieces, and roll one piece into a log about 2 inches in diameter. Use your fingers to create an indentation down the center of the dough, being careful to leave some dough at the bottom, creating a canoe shape. Spoon the sausage filling into the indentation, and then bring up each side of the dough to cover. Pinch the dough to enclose the filling. Use a little flour and roll the log until it is about 1 to 1 1/2 inches thick being careful to keep the filling encased in the dough. Use a sharp knife, and cut the log into 1-inch thick slices, placing the cut gnocchi onto a lightly floured baking sheet. Continue to fill and shape the remaining gnocchi dough. Refrigerate gnocchi until needed, but no longer than 8 hours. To make the sauce, place the tomatoes, onion, and butter into a saucepan and bring to a boil. Reduce the heat to a simmer, and cook for 45 minutes. Remove the onion, and season the sauce with salt. Bring a large pot of lightly salted water to a boil. Cook the gnocchi right from the refrigerator until they float to the surface. Drain the gnocchi, and then return to the pot. Add half the sauce, and gently stir to coat. Serve the gnocchi in individual bowls topped with an extra scoop of sauce. Pass the grated cheese at the table.

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