Gnocchetti di Patate con Funghi e Salsiccia

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Boil potatoes until tender, about 20-25 minutes.

Drain and let cool slightly before peeling.

Mash potatoes until smooth and let cool completely.

In a large bowl, combine mashed potatoes with flour, egg, salt, and nutmeg.

Mix until a soft dough forms, adding more flour if necessary.

In a separate pan, sauté garlic and onion in olive oil until translucent.

Add chopped winter greens and cook until wilted, about 3-4 minutes.

Incorporate the greens mixture into the gnocchi dough and mix well.

Divide the dough into smaller portions and roll each into a rope about 1 inch thick.

Cut ropes into 1-inch pieces and shape each piece with a fork to create ridges.

Bring a large pot of salted water to a boil and cook gnocchi in batches until they float, about 2-3 minutes.

Remove gnocchi with a slotted spoon and set aside.

In a skillet, melt butter and add sage leaves until fragrant.

Add cooked gnocchi to the skillet and sauté until golden, about 3-4 minutes.

Serve hot, topped with grated cheese and black pepper.

Cooking Techniques

Spice Level:

Allergens