Sardianian Sausage Tomato Sauce Ciccione Gnocchi Recipes

Steps:

• Heat a large pot over medium heat. Brown the sausage in larger chunks, 4 to 5 minutes. Remove with a slotted spoon and reserve. Drizzle in the olive oil, then add the chile flakes, garlic and shallot. Give the pan a stir, then add the corn, zucchini and summer squash and cook to soften, 2 to 3 minutes. Add the tomato paste and a big pinch of salt and pepper. Stir to coat. Deglaze with the chicken stock, scraping the pan. Stir in the tomato sauce and pesto, then bring to a boil. Add the gnocchi, kale and reserved sausage, then reduce the heat to a simmer. Cook, stirring frequently, until the gnocchi are tender and the sauce has thickened, 6 to 7 minutes. Stir in the mascarpone and taste. Adjust the seasoning as needed. Serve, garnished with grated Parmesan and basil.

Steps:

• Heat avocado oil in a large, nonstick skillet over medium-high heat. Add onion and cook until softened, 3 to 4 minutes. Add garlic and cook just until fragrant, about 30 seconds. Add sausage; stir to break up the meat and cook until well browned, 5 to 7 minutes.
• Drain excess oil and keep meat mixture in the skillet. Add gnocchi, stirring to break up any clumps. Stir in tomatoes, salt, basil, oregano, and pepper. Cover and simmer for 5 minutes.
• Stir in spinach and nutmeg and simmer until spinach has wilted, 3 to 5 minutes. Sprinkle mozzarella and Parmesan cheeses on top, cover, and simmer until cheese has melted, 2 to 3 minutes. Serve immediately.

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium heat. Add sausages and cook until browned and firm, about 10 minutes. Cut sausages into 1/2 inch slices, return to the skillet, and continue cooking until no longer pink. Drain sausage slices on a paper towel lined plate.
• Meanwhile, heat 1 tablespoon olive oil in a saucepan over medium heat; stir in onion and cook until the onion softens and turns translucent, about 5 minutes. Add garlic and 1 1/2 teaspoons Italian seasoning; cook until the garlic softens, about 2 minutes. Pour in crushed tomatoes, water, salt, sugar, and remaining 1 tablespoon Italian seasoning. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 20 minutes.
• Bring a large pot of lightly salted water to a boil. Add gnocchi and cook for 2 to 3 minutes until pasta floats; drain.
• Meanwhile, stir Italian sausage slices into sauce to rewarm. Toss pasta with sauce, and sprinkle with chopped parsley and grated Romano cheese to serve.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in vodka sauce and enough tomato juice until you reached a desired consistency. Stir in mozzarella cheese and spinach.
• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
• Transfer gnocchi to a plate, cover with sauce, and serve.

Steps:

• For the sauce: Remove the sausage from the casing. In a bowl, pour the white wine with the sausage and gently mix it with your hands. The wine will prevent the sausage from cooking in large clumps. Heat enough olive oil to lightly coat your pot (I use a Dutch Oven), add the onion and a little kosher salt and saute until tender-- just a couple minutes. Add the red pepper flakes (1/2 teaspoon gave this pasta some kick, which we liked. Adjust according to your taste. Add the sliced garlic. Push aside some of the cooked onion & garlic and add a little more olive oil. Add the sausage to the "hot spot" and cook until it is no longer pink, breaking it up as you go along (the wine trick really worked!) Add the tomatoes (which I quickly pulsed in a food processor). Season with kosher salt to taste. Add the fresh basil, whole, so it can easily be removed before serving. Simmer, for at least an hour, on low heat. FOR THE GNOCCHI: To the 1/2 cup of hot water, add a pinch of saffron (you could use a little tumeric, which would color the pasta yellow). Stir the water and saffron to help release the golden color. In a food processor, place 4 cups of semolina flour. With the processor turned on, slowly add 1 1/2 cups water, and then the saffron water. Watch as the water combines with the flour, the dough will begin to form. Once it all comes together, turn off the processor and remove the dough onto a floured surface. With flour hands, knead the dough a few times and form into a round disk. Cover with plastic wrap and allow it to relax in the refrigerator for at least an hour. On a lightly floured surface, remove the dough and cut it into six pieces (in half and then in thirds). (A bench scraper works great for this and is safer for kids to use!) Cut each section, again (in thirds is good), and roll into a "snake" about the width of a child's finger. Sprinkle a little bit of flour before cutting each "roll" into small pieces. Using the back of a microplane (I used one for grating hard cheese, because it has large holes) place either your thumb (which I did) or your index finger and push and roll the piece of dough. It should leave an impression and have a "hole" where the delicious tomato sauce will find it's way. With two people, the whole process of making the gnocchi/dumplings/ciccione (not sure which is the most correct term) about 45 minutes. Place these on a baking sheet, covered with a clean tea towel. Bring a pot of heavily salted (1/4 cup) water, to a boil. Lift the prepared pasta by lifting the corners of the towel, and gently dump the pasta into a colander, over the sheet pan. Gently shake the colander, to remove the excess flour. Place the pasta into the boiling water. The dumplings will double in size, and will begin to come to the surface. I cooked the pasta for about 10 minutes. I have a "spider" which makes it easy to scoop the gnocchi out of the boiling water and placing it into the tomato sauce (don't forget to remove the cooked basil). Right before serving, you can add fresh basil as a garnish and freshly grated parmegiano-reggiano(or hard cheese of your choice. Delicioso!