Maggiano's Gnocchi & Italian Sausage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound(s) gnocchi |
1/2 teaspoon(s) salt |
1/4 cup(s) reserved water from pasta |
1 can(s) 28 oz can whole tomatoes drained, liquid reserved |
2 tablespoon(s) olive oil |
1/4 cup(s) onion minced |
1/4 teaspoon(s) red pepper flakes |
1/3 cup(s) vodka |
1/2 cup(s) heavy cream |
3/4 pound(s) italian sauage casings removed |
1 tablespoon(s) garlic butter |
3 tablespoon(s) fresh basil chopped |
5 tablespoon(s) fresh parsley chopped |
asiago or parm cheese grated |
Directions:
1. Boil water in a large pot to cook gnocchi. Place gnocchi in the pot. The gnocchi is done when they float to the top. Drain pasta and reserve 1/4 c. cooking water.
2. Puree half the tomatoes in a blender until smooth. Coarsely chop the remaining tomatoes, removing seeds and cores. Place pureed and chopped tomatoes in a liquid measuring cup and add reserved tomato liquid to equal 2 cups.[4]
3. Heat oil in a saucepan over medium heat until it simmers. Add onion and tomato paste. Cook for about 3 minutes, stirring occasionally, until the onions are translucent.
4. Add garlic and red pepper flakes. Cook for about 30 seconds while stirring constantly.
5. Add tomatoes and 1/2 tsp. salt.
6. Remove the pan from the burner to add the vodka. Return pan to medium-high heat and simmer for approximately 8-10 minutes, stirring frequently until the alcohol flavor has cooked off. Lower the heat if the sauce simmers too vigorously.[4]
7. Stir in heavy cream and cook for about 1 minute, until it is heated through.
8. Add sliced sausage, basil, 3 tbsp. parsley, and garlic butter to the sauce.
9. Simmer the sauce until the sausage is cooked through. [3]
10. Add cooked gnocchi to the sauce and simmer for an additional 30 seconds. Toss gnocchi to coat with sauce. [3] Add reserved pasta water if the sauce is too thick.[2]
11. Serve gnocchi with Asiago cheese and remaining fresh chopped parsley as garnish.
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