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)
- 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.
- Chop up the mushrooms into chunks.
- Chop one end off each sausage and squeeze out all of the meat, then roll the meat up into little balls.
- 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.
- Chop up the gorgonzola and the parsley.
- Add the gorgonzola to the pan with a splash of cream and stir until melted, then add a sprinkle of pepper.
- Pour the gnocchi into the saucepan with the boiling water and leave to boil for 3-4 minutes.
- Once the gnocchi have risen to the surface, drain in a colander but conserve a cup of pasta water.
- Add the parsley to mushrooms and meatballs and then add the gnocchi on top.
- 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!
- 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!!