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If you don’t have time to make this homemade gnocchi, then make this fabulous sauce! It’s rich and delicious over plain pasta with fresh tomatoes, basil and parmesan cheese! My husband LOVED this.
For the sweet potato gnocchi:
In a large bowl, stir pureed sweet potato, egg and salt together until combined. Slowly incorporate flour by hand (do not use a stand mixer) until just combined. Divide dough into 8 equal pieces. Flour each piece liberally as well as a clean work surface. Roll each piece into a long rope about 12 inches for fatter gnocchi or 16 inches for thinner gnocchi. Cut rope of dough into gnocchi pieces about 1/2 inch per piece. Line a baking sheet with waxed paper and place gnocchi onto prepared pan. Dust with more flour to prevent sticking. Repeat with remaining dough. (If you’d like to roll gnocchi down the back side of a fork to give them grooves for a more traditional look, then feel free!)
If making this gnocchi in advance, place baking sheet into the freezer for 2-3 hours or until frozen solid. Remove gnocchi from the pan into a plastic freezer bag. Store in the freezer until ready to cook.
To cook, bring a large pot of very salty water to a rolling boil. Drop gnocchi into hot water, working in small batches. Stir the gnocchi around to prevent them from sticking to the bottom of the pot or each other. Cook about 3 minutes or until gnocchi floats to the top. Remove with a slotted spoon into a large bowl and stir in 1/2 tablespoon butter to coat the hot gnocchi. Repeat until all is cooked. Set aside.
To make the Italian Sausage Alfredo:
Heat a large heavy-bottom skillet over medium high heat. Break Italian sausage into the hot pan and stir continuously to break apart and cook thoroughly. Remove the sausage from the pan into a paper towel-lined bowl. Set aside. Pan should still have some sausage drippings left in the bottom. Saute onion in the pan until slightly softened, about 3 minutes. Stir in garlic, mushrooms and spinach. Cook another 3 minutes to wilt spinach. Reduce heat to medium low and stir in the pasta sauce. Pour heavy cream into the empty jar of pasta sauce, replace the lid and shake to “clean it out.” Pour the cream into the pan. Stir in remaining seasonings and cooked sausage. Cook 10 minutes. Serve sauce hot over top sweet potato gnocchi or plain pasta and top with fresh tomatoes, fresh basil and parmesan cheese.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!