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 Hosted By
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1 1/2 lb Yukon Gold Potatoes |
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Pinch of Salt, White Pepper and Ground Nutmeg |
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1/4 C White Wine (Pion Gris) |
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GNOCCHI: - Boil the potatoes and allow to cool until comfortable to touch, but still warm. Peel, and
pass through a ricer or grater. Add the eggs, salt, white pepper, parmesan, and nutmeg to
incorporate. Add 1 cup flour plus more and work until a dough has formed.
SAUSAGE FILLING: - In a heated pan add Olive Oil and cook for 30 sec, then add sausage and cook until browned, then add wine and cook for 1-2 minutes then remove from heat and cool. Once cooled feed through a meat grinder or chop until fine. Place sausage in a bowl and add eggs and cream, mix well.
TO STUFF GNOCCHI: - Place 1/2 of the Gnocchi dough on floured surface and make a firm 2" wide, 3/4" high flat log. Using your fingers create a troff down the center about 1/4" deep. Next pipe the sausage down the troff (about 1/4" diameter), next fold the dough over sausage to seal creating a long round log. Cut log in 3/4" slices. On each slice push the edges in to help seal the sausage.
Server with Ragu Meat Sauce Recipe
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