Gnocchi and Sausage in Brown Sauce
  • Brown Sauce:
  • 1c beef broth (low/no sodium)
  • 1c heavy cream
  • ½ ilb sliced/shredded Parmesan Cheese (pref Parmigiano-Reggiano)
  • 1 tbsp Basil
  • 1 tbsp Oregano
  • 1 ilb fresh mushrooms, sliced
  • 1 yellow onion, slides
  • Black Pepper / Salt to taste
  • 1ilb Sweet Italian Sausage
  • Gnocchi: (If not using store bought gnocchi)
  • 1 large potato
  • 1 egg, beaten
  • 1/2c All Purpose Flour
  1. For Gnocchi:
  2. Heat potato in oven or microwave until fully cooked through.
  3. Split potato and remove the skin. I recommend smashing the potato through a strainer to help achieve the right texture. Add in the egg and stir with a fork while doing your best to not mash the potato. Add 1/3c of the flour and continue to stir with a fork until it comes together. Add in flour as needed if it remains too “wet”. When done, make the dough into your best gnocchi shape that you can. Honestly, I usually just put them onto a spoon and “roll” them into a shape.
  4. Cook sausage in a pan with some olive oil. Heat on high and break into pieces/crumbles. Once sausage is cooked, remove sausage but keep any leftover grease.
  5. Use this grease to cook your onions and mushrooms with black pepper to taste until onions are soft and mushrooms have firmed up.
  6. Drain grease and add sausage, mushrooms, and onions back into the pan.
  7. Add in all of the sauce ingredients and cook on low/med heat to melt cheese into mixture. Stir to prevent scorching.
  8. Normally I cook this for about 20 – 30 min until I am satisfied with the cheese incorporation and how much water has evaporated.
  9. Turn heat onto medium and add in your gnocchi.
  10. If you wish, you can par cook your gnocchi in boiling water before this step. Normally this means about a 2-3 min boil in heavily salted water.
  11. Let gnocchi finish cooking in sauce (about 5-7 min) and serve.
--Mike L. --Milwaukee, WI