Let's Dish With Linda Lou

Where You Taste The Love

Gnocchi With A Porcini Mushroom And Sweet Italian Sausage Ragu

2015-08-20 18.19.57

Whenever I talk about a “ragù”  it’s usually a meat-based sauce served with some type of pasta. In this case, I thought that using the soft pillowy texture of a potato Gnocchi would be perfect. This is my Gnocchi With A Porcini Mushroom And Sweet Italian Sausage Ragu.

Let’s start with the ragù.

2015-08-20 16.48.39

2015-08-20 16.48.59

2015-08-20 17.11.56

2015-08-20 17.14.09

Olive Oil

Fennel

2019-07-26-13.13.57-1

2015-06-18-12-11-361

2015-12-31-08-44-33

Onions

2015-12-31-08-06-59

2015-08-20 17.53.21

2015-08-20 17.53.42

2016-10-21 13.26.50

2015-08-20 17.53.57

2019-06-08 23.12.59

2015-08-20 17.56.20

2015-08-20 17.49.33

Colander-Style Spoon

thyme (1)

thyme (2)

2014-08-07-12-36-46

2016-05-01-17-06-24

2016-05-01-17-11-41

2015-08-20 18.06.10

2015-08-20 18.14.55

Flat Leaf Italian Parsley

2015-06-29-15-07-11

2015-03-30-13-48-15

2015-08-20-18-19-57

 

 

 

Prep Time: 15 minutes (re-hydrating mushrooms)
Cooking Time: 40 minutes (includes the cooking time for browning sausage)
Total Cook Time: 55 minutes
Yields: 4 servings
Equipment: 3-quart saucepan, 10-inch sauté pan, 12-inch rondeau (deep-sided frying pan) 6-quart saucepot, Microplane

Ingredients:
1 tablespoon of olive oil
1 pound of sweet Italian sausage, casings removed
1 (4.5-ounce) package of dried Porcini mushrooms
2 cups of beef broth, low sodium
1 cup of mushroom stock (the liquid from the re-hydrated Porcini mushrooms)
1 tablespoon of olive oil
1 large sweet onion, diced
3 cloves of garlic, minced
1 teaspoon of fennel seeds (optional)
1 tablespoon of fresh thyme leaves
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1 package of store-bought potato gnocchi, (substitute homemade)
1 1/4 cups of crushed tomatoes
1/2 cup of heavy cream
1/4 cup of Italian flat-leaf parsley, finely chopped
1 cup of Parmigiano-Reggiano cheese, freshly grated (reserve 1/2 cup to sprinkle over each serving)

Directions:
Start by re-hydrating the Porcini mushrooms over medium-low heat with unsalted beef broth, 15 to 20 minutes until plump. Using a slotted spoon, remove the mushrooms and transfer them to a cutting board, reserving the mushroom liquid. Next, finely dice the mushrooms placing them into a small bowl.

In a rondeau pan (deep-sided frying pan) over medium heat add olive oil and fennel seeds. Next, add  Italian sausage to the pan breaking it up with the back of a wooden spoon. Cook and stir until sausage is completely brown, with no pink, about 10 to 12 minutes. Remove the skillet from the heat and drain the grease by using a strainer or a slotted spoon, transferring the sausage to a large mixing bowl.

While the sausage is browning, dice up the onion and mince the garlic. Set aside.

Using the same rondeau pan heat the olive oil over medium heat. Add the diced onion, Kosher salt, and fresh ground black pepper. Cook, stirring occasionally, allowing the onions become soft and translucent 2 to 3 minutes. Next, add the chopped Porcini mushrooms, minced garlic, and the fresh thyme leaves, stir to combine.

At this point, add the gnocchi into a pot of boiling salted water.

Add the reserved mushroom stock to the pan. Allow the stock to simmer and reduce until there is only a couple of tablespoons of the liquid is left in the pan. Add the cooked sausage and crushed tomatoes, stir to combine, simmer for 3 to 5 minutes, stirring occasionally. Reduce the heat to low and add the heavy cream, stir through.

When it the Gnocchi begins floating they’re done. Using a colander-style spoon transfer the gnocchi into the pan with the ragù, stir gently to combine. Turn the heat to off. Add the grated Parmigiano-Reggiano cheese, again, stir to combine. Garnish with chopped Italian flat-leaf parsley.

Ladle the Gnocchi With A Porcini Mushroom And Sweet Italian Sausage Ragù into individual porcelain serving bowls. Top with more of the grated Parmigiano-Reggiano cheese. Serve hot.

Leave a comment »

Pan Seared Gnocchi

 

2015-05-15 13.40.53

Gnocchi is a great side dish, but what about as the main dish? I wanted to rethink how I could make these delicious billowy cloud-like potato dumplings into something with a little more texture. I thought about changing the cooking process to a more Asian-style technique.

The traditional way to cook them is to drop them into boiling salted water. when they float to the surface they’re done.  When you cook with Asian dumplings they’re sometimes pan-fried, first to give that crunchy exterior, then a splash of water is added, the lid is placed on, and they finish by steaming. This allows for the inside to have a creamy texture.

I decided to give this technique a try with gnocchi. For this challenge, rather than making the gnocchi from scratch, I decided to buy a good store-bought brand. It turns out, most grocery stores today carry fresh potato gnocchi so easy it’s easily available. This is my Pan Seared Gnocchi.

2016-04-14-11-59-21

2014-01-09-09-58-50

2019-02-03 12.20.30

2019-06-08 06.31.15

Olive Oil

Photo May 13, 2 43 19 PM

2015-05-15 13.19.07

2015-05-15 13.26.11

2015-05-15 13.31.49

2015-05-15 13.35.02

2015-05-15 13.36.17

Flat Leaf Italian Parsley

2015-06-29-15-07-11

2015-03-30-13-48-15

2020-02-14 06.04.27

2015-05-15 13.40.53

 

 

 

Prep Time: 5 minutes
Cook Time Total: 12 minutes
Total Time: 17 minutes
Yields: 2 servings
Equipment: 2 (12-inch) sauté pans, 1 tight-fitting glass lid, chef’s knife

Ingredients:
1 package of potato gnocchi
1/4 cup of orange bell pepper, finely diced
1/4 cup of red bell pepper, finely diced
1/4 cup of yellow bell pepper, finely diced
2 garlic cloves, freshly grated
1 tablespoon of olive oil
1 stick of butter, unsalted
1 teaspoon of Kosher salt
1/2 a teaspoon of freshly ground black pepper
1/4 teaspoon of red pepper flakes (more if you like it spicy)
1/4 cup water
1/4 cup of Parmigiano-Reggiano cheese, freshly grated (more if you like)
2 tablespoons of Italian flat-leaf parsley, finely chopped for garnish

Directions:
In a preheated sauté pan over medium heat add olive oil. Add the finely diced bell peppers, stirring frequently, cook for 2 to 3 minutes, or until peppers soften.  Season with Kosher salt, fresh ground black pepper, and crushed red pepper flakes. Add in the grated garlic and continue cooking for another 1 to 2 minutes. Set aside.

This next stage goes pretty fast. In another large sauté pan, over medium heat, melt the butter. Add the entire package of gnocchi to the pan. Brown the gnocchi on the one side for 2 to 3 minutes. Don’t disturb them. The gnocchi needs a chance to brown and caramelize. Once that happens, using a spatula, flip the gnocchi and cook for another 1 to 2 minutes on the other side.

Next, add the water. The gnocchi will start to steam. Immediately cover with a tight-fitting lid (preferably a glass lid). Once all the water evaporates about 2 minutes, remove the gnocchi from the heat.

Transfer the gnocchi to a large serving bowl. Add the sautéed peppers, toss to combine. Grate Parmigiano-Reggiano cheese over the top and garnish with Italian flat-leaf parsley. Serve hot. There you have it my Pan Seared Gnocchi.

Leave a comment »

Gnocchi In A Brown Butter Sauce

2015-01-06 17.39.38

Every region has it’s own version of a dumpling. Well, the Gnocchi is the Italian dumpling. This one, made from potatoes, and is like little soft pillows of goodness in every bite.

Now, of course, you could make Gnocchi from scratch, and they would be so delicious. For a weeknight meal, I’m taking some help from my grocery store. Today the grocery store offers some great choices where the work is done for you. I promise this recipe can be on the table in 15 minutes. This is my Gnocchi In A Brown Butter Sauce.

2016-04-14-11-59-21

2015-01-06 17.17.14

2015-01-06 17.17.17

2015-01-06 17.17.19

Colander-Style Spoon

2015-01-06 17.17.21

Sage

Sage (2)

sage

Flat Leaf Italian Parsley

2015-06-29-15-07-11

2015-03-30-13-48-15

Photo May 13, 2 43 19 PM

2015-01-06 17.20.24

2015-01-06 17.34.50

2015-01-06-17-37-22

2020-02-14 06.04.27

2015-01-06 17.35.44

2015-01-06 17.39.38

 

 

 

Prep Time: 5 minutes
Cooking Time: 12 to 15 minutes
Total Time: 20 minutes
Yields: 2 servings
Equipment: 6-quart saucepot, 12-inch sauté pan, mesh sieve, a medium-size bowl, colander spoon, Microplane

Ingredients:
1 (17-ounce) package of store-bought Gnocchi
2 cups of frozen peas, thawed
1 lemon, zested and juiced
1 tablespoon of fresh sage leaves, julienned and finely chopped
1 stick of butter, unsalted
1 teaspoon of Kosher salt
1/2 a teaspoon of fresh ground black pepper
1/2 teaspoon of red pepper flakes, optional
1 cup of Parmigiano-Reggiano cheese, freshly grated (extra for garnishing each dish)
2 tablespoons of Italian flat-leaf parsley for garnish,  finely chopped for garnish

Directions:
Start by having a large pot of salted boiling water ready on the stove, to go, for the gnocchi.

Also, in a large sauté pan over medium heat melt the butter. Continue cooking the butter until it produces a milky foam all around. Once the foam disappears and the butter becomes light brown in color and has a nutty flavor and aroma, around 7 to 10 minutes, it’s reached the *brown butter stage. The time for this process may vary.

Drop the gnocchi.

Add the sage, lemon juice, crushed red pepper flakes, Kosher salt, and fresh ground black pepper (Don’t be alarmed if the sage should turn brown). Once the gnocchi begins to float to the top, using a colander spoon, transfer the gnocchi to the pan. Toss the gnocchi with the brown butter.

Add the peas into the pasta water to heat through. Transfer the peas using the colander spoon to the pan. Add the lemon zest, toss to combine. Remove the pan from the heat. Add the grated Parmigiano-Reggiano cheese, and toss.

Ladle the gnocchi into a porcelain serving bowl, grate more cheese, and a sprinkling of parsley over the top and serve. There you have it, Gnocchi In A Brown Butter Sauce.

*Brown Butter: This is the process where butter that’s been heated in a pan becomes light brown color and has a nutty flavor and aroma. Cooking time may vary depending on how much butter you’re using. Keep in mind the milk solids contained in butter are what caramelize and turn brown in color, not the butter itself.

Leave a comment »

%d bloggers like this: