INGREDIENTS
- 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
DIRECTIONS
- For Gnocchi:
- Heat potato in oven or microwave until fully cooked through.
- 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.
- 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.
- Use this grease to cook your onions and mushrooms with black pepper to taste until onions are soft and mushrooms have firmed up.
- Drain grease and add sausage, mushrooms, and onions back into the pan.
- Add in all of the sauce ingredients and cook on low/med heat to melt cheese into mixture. Stir to prevent scorching.
- Normally I cook this for about 20 – 30 min until I am satisfied with the cheese incorporation and how much water has evaporated.
- Turn heat onto medium and add in your gnocchi.
- 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.
- Let gnocchi finish cooking in sauce (about 5-7 min) and serve.
