Sunday, October 31, 2010

Halloween Dinner - Garlic Sausage Gnocchi

Garlic Sausage Gnocchi II is a revision of my original Sausage Gnocchi uses Garlic Sausage and FRESH Organic Tomatoes to create the tomato sauce and adds a touch of Mozzarella cheese. It’s quick and easy and tasty…serves 3-4.
Ingredients
1 Lb. Pkg. Potato Gnocchi
3 Medium Diced Tomatoes
1 – 1 ¼ Lb. Garlic Seasoned Italian Sausage (4 links)
½ chopped large Sweet Onion
Italian seasoning (A strong Tsp each of basil, oregano, cumin)
Water
½ Tsp. Fresh Ground Sea Salt
1 Tsp. Granulated Sugar
1 ½ Tsp. Parsley
Extra Virgin Olive Oil
1 cup Shredded Mozzarella Cheese
Grated Romano/Parmesan cheese (for topping)
Preparation
1. Fire up the Egg to FULL FLAME on extended ring with Grid.
2. In a 4 Qt. Pot bring lightly salted water to boil for Gnocchi and boil until it all floats, remove and drain, set aside.
3. Dribble a splash of water into the 4 Qt. pot and cook onions until they are transparent.
4. Add the tomatoes and 8 oz. of Tomato Sauce, stir in the spices and bring to boil, stirring frequently.
5. Remove from heat and cover for 10 minutes then add Gnocchi to tomato sauce and recover pot.
6. In a Cast Iron Skillet heat EVOO over high heat and the sausage (links rolled into approximately 1 tablespoon in size and cook until browned throughout.
7. Dump the tomato sauce/gnocchi into the skillet and stir constantly. Bring skillet contents to a boil.
8. Add mozzarella cheese and stir until melted the remove from heat and let set for 5 minutes.
9. Dump into a service dish or Paella pan, sprinkle lightly with Parmesan cheese and serve immediately.

3 comments:

  1. Excellent job not only on creating the recipe but controlling your fire. That's always a challenge for me when I'm cooking with the Egg being opened a lot.

    ReplyDelete
  2. I don't really control the flames I just let the lump get real hot and don't leave anything unattended or it will Burn.

    ReplyDelete
  3. This really sounds delicious! I just made gnocchi for the first time not too long ago and wish it had been much sooner. Don't have an Egg though and will improvise. Great recipe and it sounds easy too.

    ReplyDelete