Gnocchi Del Bosco Recipe
Saussage – Mushrooms – Pecorino Cheese
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Ingredients
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Gnocchi
Sausage & Mushroom Ragù
To Finish
Method
Gnocchi
- 1
Bake or boil potatoes
Preheat oven to 400°F (200°C) if baking. Prick whole russet potatoes with a fork and bake directly on the rack until very tender, about 50–60 minutes. Alternatively, peel potatoes and cut into large chunks and simmer in salted water until fork-tender, about 20–25 minutes. Drain well if boiled.
- 2
Rice the potatoes
While still hot, halve the baked potatoes and press through a ricer into a large bowl. If boiled, peel first and rice immediately. Spread the riced potato on a work surface to release steam for 5 minutes so excess moisture evaporates.
- 3
Make the dough
Gather the cooled riced potatoes into a mound and make a well in the center. Add the beaten egg, 1 tsp fine salt, and 1/4 cup grated pecorino. Sprinkle 1 3/4 cups flour over the potato. Using your hands, gently combine until a soft dough forms — do not overwork. Add up to 2–3 tbsp more flour only if the dough is sticky. The dough should be cohesive and slightly tacky.
- 4
Shape gnocchi
Divide dough into 4 pieces. On a lightly floured surface, roll each piece into a rope about 3/4-inch (2 cm) thick. Cut into 3/4-inch pieces. Optionally roll each piece over the tines of a fork or a gnocchi board to create ridges. Place formed gnocchi on a floured baking sheet in a single layer.
- 5
Cook gnocchi
Bring a large pot of salted water to a gentle boil. Working in batches, drop gnocchi into the water. When they float, let them cook 30–60 seconds more to ensure through-cooked, then remove with a slotted spoon to a tray. Reserve 1/2 cup of the cooking water for the ragù.
Sausage & Mushroom Ragù
- 6
Brown sausage
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the removed sausage meat, breaking it up with a spoon. Cook until well browned and mostly cooked through, about 5–7 minutes. Transfer sausage to a bowl and set aside, leaving rendered fat in the pan.
- 7
Sauté aromatics and mushrooms
Reduce heat to medium and add 1 tbsp unsalted butter to the skillet with the sausage fat. Add the chopped onion and cook until translucent, about 3–4 minutes. Add the sliced mushrooms and a pinch of salt; sauté until the mushrooms release their liquid and begin to brown, about 6–8 minutes. Add minced garlic and chopped thyme and cook 30–45 seconds until fragrant.
- 8
Deglaze and simmer
Pour in 1/4 cup dry white wine to deglaze, scraping any browned bits from the pan. Let the wine reduce by half, about 2 minutes. Return the browned sausage to the pan, stir to combine, then add 1/2 cup chicken or vegetable stock. Simmer gently for 3–5 minutes so flavors meld and sauce reduces slightly.
- 9
Finish the sauce
Stir in 1/4 cup heavy cream, 1/2 tsp freshly ground black pepper, 3/4 tsp fine salt (adjust to taste), and 1/4 tsp red pepper flakes if using. Simmer 1–2 minutes until sauce is glossy and slightly thickened. If sauce is too thick, add reserved gnocchi cooking water 1–2 tbsp at a time to loosen to a silky coating consistency.
- 10
To Finish
- 11
Plate and garnish
Divide gnocchi del Bosco among 4 warmed plates or bowls. Sprinkle each portion with about 3 tbsp grated pecorino romano, scatter chopped fresh parsley, and drizzle a little extra-virgin olive oil. Serve immediately.