Cheesy Potato Sausage Gnocchi
Make delicious gnocchi fast using Libby's canned potatoes and skip the lengthy boiling, peeling, and ricing process. This hearty and comforting one-pan gnocchi recipe features light, pillowy dumplings made in a fraction of the time, flavorful sausage and diced tomatoes to come together in a simple, yet rich, sauce.
SERVINGS
6
PREP TIME
20 Min
COOK TIME
10 Min
Ingredients
2 cans (15 oz. each) Libby's Whole Potatoes, drained
1/3 cup ricotta cheese
1/3 cup shredded parmesan cheese (plus extra for garnish)
1 1/2 cup all-purpose flour (plus extra for dusting)
1/4 cup olive oil
1 pound ground Italian sausage
1 medium sweet onion, chopped
2 cloves garlic, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 cans (15 oz. each) diced tomatoes, drained
fresh basil, chopped
2 cans (15 oz. each) Libby's Whole Potatoes, drained
1/3 cup ricotta cheese
1/3 cup shredded parmesan cheese (plus extra for garnish)
1 1/2 cup all-purpose flour (plus extra for dusting)
1/4 cup olive oil
1 pound ground Italian sausage
1 medium sweet onion, chopped
2 cloves garlic, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 cans (15 oz. each) diced tomatoes, drained
fresh basil, chopped
Instructions
- In stand mixer, add potatoes. Mix until mashed. Add ricotta, Parmesan and flour. Mix on low until dough forms. Remove from bowl and shape into ball.
- Separate dough into four portions. On a floured surface, roll each portion into a 1-inch thick rope. Cut into 1-inch sections and set aside. Repeat with remaining three portions.
- Heat oil over medium-high in large skillet. Add gnocchi in batches and cook 10 minutes, flipping occasionally, until all sides are browned. Remove and place cooked gnocchi on tray. Repeat with remaining gnocchi in batches until all are cooked.
- In same skillet, add sausage, onion, garlic, Italian seasoning, salt and pepper. Cook while breaking up sausage and stirring for 10 minutes until cooked through and no longer pink. Stir in tomatoes and cooked gnocchi.
- Add to plates. Garnish with additional Parmesean cheese and chopped basil.
- In stand mixer, add potatoes. Mix until mashed. Add ricotta, Parmesan and flour. Mix on low until dough forms. Remove from bowl and shape into ball.
- Separate dough into four portions. On a floured surface, roll each portion into a 1-inch thick rope. Cut into 1-inch sections and set aside. Repeat with remaining three portions.
- Heat oil over medium-high in large skillet. Add gnocchi in batches and cook 10 minutes, flipping occasionally, until all sides are browned. Remove and place cooked gnocchi on tray. Repeat with remaining gnocchi in batches until all are cooked.
- In same skillet, add sausage, onion, garlic, Italian seasoning, salt and pepper. Cook while breaking up sausage and stirring for 10 minutes until cooked through and no longer pink. Stir in tomatoes and cooked gnocchi.
- Add to plates. Garnish with additional Parmesean cheese and chopped basil.
