Homemade potato gnocchi is tossed with sausage, tomatoes, peas, and a lusty smoked mozzarella for a hearty, stick-to-your-ribs dish.
A few years ago, Colleen (pregnant with our son, Roman); the girls, Vivian and Marcella; and I spent Christmas on the Aeolian island of Salina, just off the coast of Sicily. One of the dishes that we were served at a local restaurant was called Rigatoni alla Fantasia. The fat, tubular pasta was dressed with an eggplant puree, peas, and smoked scamorza—a soft cheese that’s something like a cross between provolone cheese and mozzarella. I’ve always wanted to use smoked mozzarella in a dish. I recalled the Roman habit of cooking sausage with peas and thought those ingredients would be just the right combination with smoked mozzarella. When the smoky, soft cheese melts over the gnocchi, sausage, and peas, a fantasia is realized. This post has been updated. Originally published October 13, 2009.–Ron and Colleen Suhanosky
How to Freeze Gnocchi
The gnocchi can be frozen for up to 2 weeks. To prepare them for the freezer, place them, dusted with flour, in a single layer on a baking sheet and freeze. Once frozen, seal them in an airtight container. To thaw, place the gnocchi in a single layer on a baking sheet in the refrigerator for not more than 1 hour before cooking. Continue with step 5 below.
Gnocchi with Sausage and Smoked Mozzarella
- Quick Glance
- 1 H, 10 M
- 1 H, 10 M
- Serves 4 to 6
Special Equipment: Food mill or potato ricer
- For the gnocchi
- 3 pounds unpeeled Idaho potatoes
- 1 cup all-purpose flour, plus more for dusting
- 2 teaspoons kosher salt
- 1 egg
- For the sauce
- 1 tablespoon olive oil
- 1 pound sweet Italian sausage, casings removed
- 1 garlic clove, thinly sliced
- 2 cups peeled whole San Marzano tomatoes, crushed
- 1 cup water
- 1 cup fresh shelled or frozen peas
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound good-quality smoked mozzarella, cut into 1/4-inch (6-mm) cubes
- Make the gnocchi
- 1. Gently boil the potatoes in their jackets in a large pot of water over medium heat until a sharp knife passes easily through the thickest part. Remove the potatoes from the pot and let them cool to the touch; they shouldn’t get completely cold.
- 2. Wrap the potatoes in a kitchen towel or cotton napkin and rub to remove the skins. Pass the potatoes through a food mill fitted with a medium-hole disk, or through a potato ricer, into a large mixing bowl.
- 3. Spread the all-purpose flour on a clean, dry work surface. Place the potatoes on top and add the salt and egg. Using your hands, gather the ingredients together and gently knead the dough into a 10-by-8-inch log. Let rest for 2 minutes.
- 4. Lightly dust another clean, dry work surface with more flour. Cut the log into 4 equal pieces. Roll each piece into a 1-inch-thick rope. Cut each rope into 1/2-inch-wide gnocchi. Store the gnocchi on a flour–covered baking sheet until ready to use. Dust with more flour.
- Cook the gnocchi
- 5. Bring a large pot of salted water to a boil. Add the gnocchi to the water and cook until they float to the top. Cook for 1 more minute.
- Make the sauce
- 6. Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the sausage, and break it up with a wooden spoon. Stir the sausage and cook until the pink disappears and the meat is browned, 7 to 8 minutes. Add the garlic, tomatoes, water, peas, salt, and pepper. Simmer until the liquid has reduced to the desired consistency, about 10 minutes. Evenly distribute the mozzarella over the sauce.
- Assemble the dish
- 7. When the gnocchi is cooked, use a slotted spoon to remove them from the pot and place them directly into the skillet. Carefully fold together the gnocchi and sauce with a spatula. Serve immediately on warmed plates.