Gnocchi with Italian Sausage, Leek & Gorgonzola Cheese Sauce

Gnocchi with Italian Sausage, Leek & Gorgonzola Cheese Sauce 

For our first attempt at gnocchi, we followed the article posted in finecooking.com (original article here.) - it served us well and is outlined below. If you haven't made gnocchi at home - don't be intimidated. It's really, REALLY simple and tastes about 1,000,000,000,000 times better than that stuff you buy at the store.  We chose to pan fry our gnocchi after cooking and before throwing in the sausage, leek and gorgonzola cheese sauce but this recipe is equally delicious with the gnocchi tossed in sauce immediately after boiling them. 


Ingredients

For the gnocchi:

  • 4 medium russet potatoes (yes, they have to be russet)

  • 1.5 cups all-purpose flour

  • 1 large egg, beaten

  • 1 tsp kosher salt

For the sauce:

  • 2 hot or mild italian sausages

  • 3 leeks, cleaned and diced

  • 4 tbsp butter

  • 4 tbsp all-purpose flour

  • 1 litre 2% milk

  • 3 ounces gorgonzola cheese, crumbled

  • 3 ounces parmesan cheese, shredded

  • salt and pepper, to taste

  • parsley, chopped, for garnish

Directions

For the gnocchi:

  1. Put potatoes, skin and all in soup pot covered with cold water. Bring to boil and cook until potatoes are fork tender, about 30 minutes.

  2. Drain potatoes and allow to cool. When cool enough to handle, rip off the skins and place flesh through a ricer. Allow riced potatoes to cool to room temperature. 

  3. To potatoes, add flour, egg and salt and mix with your hands until it just comes together. DON'T OVER MIX. 

  4. Invert onto floured countertop and knead until dough is uniform, smooth and slightly tacky, about 30 seconds. 

  5. Ripping palm-sized chunks of dough, roll into long rope about 0.75 inches in diameter. 

  6. Using bench scraper, or knife, cut off 0.75 inch pieces to form the dumplings. Roll lightly in flour and place on cookie sheet covered in parchment until ready to cook. 

For the sauce:

  1. In cast iron skillet, cook Italian sausage filling with casing removed over medium high heat until browned. 

  2. Add leeks to pan and cook until softened, about 10 minutes.

  3. Remove sausage and leeks from pan and set aside. Over medium high heat, melt butter and add flour to make a roux. Whisk constantly to prevent scorching. After about 5 minutes (roux should still be blonde coloured) add milk to skillet, whisking constantly. Bring to boil, sauce should thicken. Season with salt and pepper to taste.

  4. Add cheese to sauce, whisking until it is melted and fully incorporated.

  5. Add sausage and leeks back to skillet. Heat over low heat and simmer until desired consistency is reached, 10-15 minutes. 

Cook the gnocchi:

  1. Bring pot of water to a boil and add gnocchi. 

  2. When gnocchi start to float, cook for 1 minute more. Add cooked gnocchi directly to sauce.

  3. Toss to combine. Garnish with parsley. 

Gnocchi with Italian Sausage, Leek & Gorgonzola Cheese Sauce