Recipes Nugget Markets Signature Recipes
Gnocchi with Italian Sausage & Olive Ragu
- Prep time
- 20 minutes PT20M
- Cook time
- 35 minutes PT35M
- Yield
- 4–5 servings
- Difficulty
Classic gnocchi with a rich and hearty ragu makes a fantastic anytime entrée. Finish the feast with a light salad, crusty loaf of ciabatta, and a bottle of Sangiovese.
Ingredients
- 3 tablespoons olive oil
- ½–¾ pound Fresh To Market Mild Italian Sausage
- 5–6 red pearl onions, peeled and halved lengthwise
- 5–6 small vine-ripened tomatoes, diced small
- ½ red bell pepper, diced small
- ½ cup dry red wine
- ¼ cup chopped Kalamata olives
- 1½ teaspoons minced capers
- Kosher or sea salt, to taste
- Cracked black pepper, to taste
- 1 package gnocchi
- ½ cup grated Mizithra cheese, for garnish
Preparation
Add olive oil to a medium skillet over medium-high heat. When the oil begins to shimmer, pull cherry-sized pieces from the sausage and carefully add them to the hot oil. Cook sausage for about 6 minutes, moving the pieces around the pan with a spoon so they cook evenly. Drop the onions into the sausage, cooking until they begin to blister and brown.
Add the tomatoes and red bell pepper and cook 4–5 minutes, then pour in the wine. Cook for 15 minutes, stirring occassionally.
Finish the ragu by adding the olives and capers. Season to taste with salt and pepper. (Kalamata olives and capers are salty by nature, so take care not to add too much salt.)
Boil water for gnocchi in an 8-quart stockpot. Add gnocchi and cook 6–8 minutes—gnocchi will float to the top when finished cooking. Immediately pour gnocchi into a colander and strain, then transfer to ragu and quickly toss together with a spoon.
Divide evenly onto serving plates, top with a generous sprinkle of Mizithra cheese, and serve.
Pair with
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Sangiovese
Responsible for the three great wines of Tuscany: Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino, Sangiovese is Italy's most famous grape.