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Potato Gnocchi in a Sage Sausage Butter Sauce

Potato Gnocchi in a Sage Sausage Butter Sauce

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  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Yield: 4 servings 1x
  • Category: Main Dish / Pasta
  • Method: Boiling and Sautéing
  • Cuisine: Italian
  • Diet: Low Salt

Description

Homemade potato gnocchi served in a rich sage sausage butter sauce, combining tender gnocchi with savory sausage, aromatic garlic, and a buttery sage-infused broth.

Ingredients

Units Scale
  • Gnocchi:
  • 2 large baking potatoes, cooked and peeled
  • 1/2 teaspoon salt, plus more for boiling water
  • 1 large egg
  • 1 cup all-purpose flour
  • Sage Sausage Butter Sauce:
  • 1 pound sage-flavored sausage
  • 1 medium onion, diced
  • 1 stick butter
  • 1 teaspoon ground sage
  • 4 cloves garlic, pressed or minced
  • 1 teaspoon salt
  • Fresh cracked black pepper, to taste
  • 1-2 teaspoons garlic and herb seasoning blend
  • 1 1/2 cups vegetable broth

Instructions

  1. Preheat oven to 400°F (if finishing potatoes in oven) and cook the potatoes until tender, then peel and mash them.
  2. In a large bowl, combine mashed potatoes, salt, egg, and flour. Mix until a soft dough forms.
  3. On a floured surface, roll dough into long ropes about 1/2 inch thick, then cut into 1-inch pieces to form gnocchi.
  4. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float to the surface, about 2–3 minutes. Remove with a slotted spoon and set aside.
  5. In a large skillet, cook the sage sausage over medium heat until browned and cooked through. Remove sausage and set aside.
  6. In the same skillet, melt butter and sauté diced onion until translucent. Add garlic, ground sage, garlic and herb seasoning, salt, and pepper; cook for 1–2 minutes until fragrant.
  7. Add the cooked sausage back into the skillet along with vegetable broth. Simmer for 5 minutes to combine flavors.
  8. Toss the cooked gnocchi in the sauce until evenly coated. Serve hot, garnished with additional sage or grated cheese if desired.

Notes

  • Ensure gnocchi dough is not too sticky; add extra flour if needed.
  • Do not overcook gnocchi in boiling water; remove as soon as they float.
  • Vegetable broth can be substituted with chicken broth for a richer flavor.

Nutrition

  • Serving Size: 1 serving
  • Calories: 550
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 32g
  • Saturated Fat: 16g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 4g
  • Protein: 18g
  • Cholesterol: 110mg

Find it online: https://cooktune.com/taiwanese-dan-bing-egg-crepe/