Ricotta Gnocchi with Zucchini, Squash, Italian Sausage, and Fried Sage
Course: Main Course
Cuisine: Italian
Servings: 2servings
Author: Patty K-P
Ingredients
2zucchini,sliced into discs
2yellow squash,sliced into discs
8tablespoonsolive oil,separated
1poundricotta cheese
1/2cupAsiago cheese,grated
1large egg
1cupall-purpose flour
1/2teaspoonground nutmeg
1Italian sausage link
6fresh sage leaves,cut into strips
1/4cupsalted butter
Salt and pepper
Chopped parsley,optional, for garnish
Instructions
Pre-heat the oven to 400°F.
In a medium bowl, toss the discs of zucchini and squash in 2 tablespoons of olive oil, and a few dashes of salt and pepper. Transfer to a foil-lined cookie sheet and roast in the oven for 15 minutes. Stir and return to the oven for 10 minutes. Set aside.
Prepare the gnocchi by combining the cheeses and egg in a small bowl. In a separate bowl, whisk together the flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and nutmeg. Add the flour mixture to the cheese mixture and combine until a soft dough forms.
Working in small batches, transfer the dough to a floured surface and roll out ropes ½” in diameter. Cut out the gnocchi in pieces about ¾” long and transfer to a floured cookie sheet. Continue with the rest of the dough.
Bring a pot of water to a boil and gently drop in small batches of gnocchi. Once the gnocchi begin to float, remove them with a slotted spoon and place onto a cookie sheet. Drizzle with a little bit of olive oil so they don’t stick to each other. Continue until all the gnocchi is cooked.
In a large skillet, heat 2 tablespoons of olive oil over medium heat and brown the sausage (don’t worry about cooking thoroughly, it will be fully cooked later). Set aside.
In the same skillet, add the sage and heat until fragrant.
Slice the sausage and return it to the skillet. Finish cooking the sausage with the sage until the sausage is no longer pink in the middle.
Add the butter and stir until completely melted.
Add the cooked gnocchi, roasted zucchini and squash, and stir to coat.