Sheetpan Potato Gnocchi with Sausage & Peppers
I may never boil gnocchi again. Save time, get that yummy crisp on your little pillows, and never look back.
People are often intimidated by gnocchi but as long as you don't dwell on getting those perfect gnocchi lines, gnocchi may be the most accessible pasta. Minimal ingredients, the ability to freeze them to cook at a later date, and the option to bake the gnocchi instead of boil, makes this dish one of my favorites. I mean a mash up of potatoes and pasta, who could hate that? Only monsters. So here it is, my simple gnocchi recipe plus a bonus recipe idea to transform your potato pasta into a colorful masterpiece.
3 lbs Russet Potatoes
1 1/2 cups all-purpose flour, plus more for dusting
1 large egg beaten
Wash the potatoes and add to large pot. Cover with water and bring to a boil over medium-high heat. Cook at steady boil until potatoes are tender and can be pierced easily, about 30-45 minutes. Drain and set aside until cool enough to handle. Don't be impatient, you will burn the sh*t out of your hands.
Peel the potatoes and use a box grater to grate the potatoes into a mound. A potato ricer is ideal if you are fancy, but peasants like me just use a cheese grater. No shame. Spread out your mound to let the potatoes cool completely and sprinkle with salt.
Sprinkle the flour over the potatoes and drizzle the beaten egg over the top. Begin to combine. You can use a fork but i prefer to just get all up in there with my hands. Once it begins to clump, gently knead the dough to fully combine ingredients, about 2 minutes. Do not overwork the dough - it will lose it's soft pillowy nature if you overwork it. Gather the dough into a ball.
Cut the dough into 4 pieces and work one piece at a time on a clean, lightly floured work surface into a 3/4 thick log. Cut the log into 1 inch pieces. Roll each piece on a gnocchi board or on the back of a fork to make the grooves. Again, it doesn't have to be perfect, just enjoy the journey. Repeat with the rest of the dough.
At this point you can either freeze the gnocchi for a later date or get straight to cooking. If you choose to freeze it, line a backing sheet with parchment or silicone mat and place gnocchi in single layer on the sheet. Freeze for 15 minutes and then put it in a container to ensure they don't all fuse together. If you want to indulge right away, you can boil the gnocchi and once they float, cook for 1-2 minutes more then drain and toss with sauce. Orrrrrrrr you can follow the totally scrumptious recipe below and impress all your friends. Dealer's choice.
2 sausage links - crumbled (I like the plant based Italian sausage from Tofurky or Field Roast)
3 cloves garlic, minced
1 red pepper, chopped
1 yellow pepper, chopped
1 pint cherry tomatoes
1 red onion, thinly sliced
red pepper flakes, to taste
fresh parsley, chopped
grated parmesan cheese, to taste
Preheat oven to 425 degrees F.
Combine gnocchi, crumbled sausage, garlic, bell peppers, tomatoes, onions, seasonings and salt and pepper on baking sheet. Toss with olive oil.
Bake until cooked and vegetables have softened, about 20-25 minutes
Drizzle with a little olive oil and top with fresh parsley and a little parmesan.