Yam and Potato Gnocchi With Sausage, Mushroom and Broccolini Cream Sauce
Updated: Dec 5, 2021
YAM AND POTATO GNOCCHI WITH SAUSAGE, MUSHROOM AND BROCCOLINI CREAM SAUCE, TOPPED WITH TOASTED ALMONDS
The sweetness of the yam works so well with the spicy sausage and the white wine. The cream mellows everything out and gives the whole dish a beautiful richness.
INGREDIENTS FOR 6-8
🍠450g yellow potatoes
🍠350g A.P. flour
🍠1/4 tsp freshly grated nutmeg
🍠6 Italian sausages
🍠250g mushrooms of your choice
🍠1/4 cup caramelized onions or a large sliced sweet onion
🍠1/2 cup white wine
🍠1 L cream
🍠2 cups broccolini
🍠1/4 cup EVOO
🍠Salt to taste
🍠2-3 thyme sprigs
🍠Sliced toasted almonds
Poke the potatoes with a fork and roast until tender at 400F. Roasting time depends on the size of the potatoes, at least 30-45 minutes.
While the potatoes are still warm, peel them and press them through a ricer or a food mill in a bowl. Add the nutmeg and flour and mix with your hands until a nice dough forms.
Flour your work surface and form the dough into a log, cut the log in 4 and each 4th in 4 again, so that you have 16 pieces. Roll each piece into a rope and cut in 1/2 inch pieces. Shape the gnocchi by rolling on a fork, grater or a gnocchi board.
Place the gnocchi on a baking sheet lined with a clean kitchen towel and freeze.
Place a pot of water on the stove for the gnocchi. Heat a cast iron skillet, take casing off sausages. Add the EVOO to the pan and add the sausages. Brake up the sausages with a wooden spoon. If you are using raw onion, add the onion now and cook until tender, then add mushrooms. When sausages are almost cooked add the sliced mushrooms and thyme. Once mushrooms are cooked add the white wine and once alcohol has evaporated, add the caramelized onions if using. Add the cream, let it reduce, then add the broccolini. Adjust seasoning. Cook gnocchi in batches and add to sauce. Add Parmigiano, stir gently, and serve topped with sliced, toasted almonds.
Watch how to videio here: