Pasta dishes

Gnocchi, Salsiccia e Funghi

So this is more of an autumn/winter dish, I cooked it a few months ago but then remembered it when I bought some lovely, freshly picked funghi (mushrooms) at the local market. 

It’s incredibly warming and wholesome and you only need a few easy-to-find ingredients to make it. And thanks to the fresh gnocci, it’s even quicker to make than usual!!

So take a look at the recipe below and try it yourself! 🙂

Ingredients (serves 2) 

  • 400g potato gnocchi 
  • 150g mushrooms
  • 4 good quality pork sausages
  • 100g gorgonzola cheese
  • splash of cream
  • a handful of parsley
  • salt and pepper
  • olive oil
  • walnuts (optional)




  1. Put a splash of olive oil in a frying pan on a medium heat and fill a separate saucepan with water, salt the water and bring to the boil.
  2. Chop up the mushrooms into chunks.
  3. Chop one end off each sausage and squeeze out all of the meat, then roll the meat up into little balls.
  4. Add the mushrooms and meatballs to the frying pan and stir, let the mushrooms sweat down and stir occasionally so that the meatballs brown on all sides.


  5. Chop up the gorgonzola and the parsley.
  6. Add the gorgonzola to the pan with a splash of cream and stir until melted, then add a sprinkle of pepper.
  7. Pour the gnocchi into the saucepan with the boiling water and leave to boil for 3-4 minutes.
  8. Once the gnocchi have risen to the surface, drain in a colander but conserve a cup of pasta water.
  9. Add the parsley to mushrooms and meatballs and then add the gnocchi on top.
  10. Mix the gnocchi with the other ingredients and add a splash of pasta water just to loosen the sauce. Once the sauce looks silky and shiny, it’s ready!
  11. Serve with a glass of red wine and some crushed walnuts on top.


And there you have it! Gnocchi, salsicca e funghi!!


Work that hob and Walk unafraid people!!

-H  Xx


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