Sardianian Sausage Tomato Sauce Ciccione Gnocchi Recipes

SARDINIAN GNOCCHI

Sardinian Gnocchi image

Provided by Giada De Laurentiis

Time 1h30m

Yield about 1 pound

Number Of Ingredients 4

Ingredients

1 cup semolina flour, such as Caputo
1 cup 00 flour, such as Caputo, plus more for dusting
3/4 cup warm water, plus more if needed
1/4 teaspoon kosher salt

Steps:

In a large bowl, combine the semolina and 00 flours and form a well. Add the water and salt to the center of the well. Using a fork, slowly start to incorporate the flour into the water to form a rough dough. Add a teaspoon of water if the dough is too dry or a dusting of flour if it is too wet.
Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 8 to 10 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour.
Cut the dough into 6 pieces. Roll a piece into a 1/3-inch-thick rope. Cut the rope into 1/3-inch pieces. Press one piece of dough firmly with your thumb against a gnocchi board or the back tines of a fork, rolling the dough as you pull it along to create a shell shape. Continue with the remaining dough, dusting the pasta with 00 flour as needed to prevent sticking.

ROSSI'S SAUSAGE GNOCCHI

Rossi's Sausage Gnocchi image

My husband and I love to cook together, this is one of the recipes that we created.

Provided by lady__dragon

Categories World Cuisine Recipes European Italian

Time 50m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 pound Italian sausage links
1 tablespoon olive oil
½ cup onion, chopped
1 tablespoon minced garlic
1 ½ teaspoons Italian seasoning
1 (14 ounce) can crushed tomatoes
2 tablespoons water
¼ teaspoon salt
1 teaspoon white sugar
1 tablespoon Italian seasoning
1 (1 pound) package fresh gnocchi
chopped fresh flat-leaf parsley, for garnish
grated Romano or Parmesan cheese

Steps:

Heat 1 tablespoon olive oil in a skillet over medium heat. Add sausages and cook until browned and firm, about 10 minutes. Cut sausages into 1/2 inch slices, return to the skillet, and continue cooking until no longer pink. Drain sausage slices on a paper towel lined plate.
Meanwhile, heat 1 tablespoon olive oil in a saucepan over medium heat; stir in onion and cook until the onion softens and turns translucent, about 5 minutes. Add garlic and 1 1/2 teaspoons Italian seasoning; cook until the garlic softens, about 2 minutes. Pour in crushed tomatoes, water, salt, sugar, and remaining 1 tablespoon Italian seasoning. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 20 minutes.
Bring a large pot of lightly salted water to a boil. Add gnocchi and cook for 2 to 3 minutes until pasta floats; drain.
Meanwhile, stir Italian sausage slices into sauce to rewarm. Toss pasta with sauce, and sprinkle with chopped parsley and grated Romano cheese to serve.

Nutrition Facts : Calories 660 calories, Carbohydrate 36.7 g, Cholesterol 96.9 mg, Fat 44.6 g, Fiber 4.3 g, Protein 29.6 g, SaturatedFat 18.4 g, Sodium 1667.7 mg, Sugar 2.9 g

SARDIANIAN SAUSAGE TOMATO SAUCE & CICCIONE (GNOCCHI) RECIPE

Sardianian Sausage Tomato Sauce & Ciccione (Gnocchi) Recipe image

Provided by Foodiewife

Number Of Ingredients 15

Ingredients

For the sauce:
Olive Oil
1 pound Italian, sausage
1 onion, finely chopped
2-3 garlic cloves, finely sliced
1/4 cup white wine
1 large can (32 oz.) peeled whole tomatoes (San Marzano is preferred, lightly crushed
1/4 tsp red pepper flakes (used 1/2 tsp.)
salt (to taste)
fresh basil (4-6 large leaves)
For the Ciccione (dumplings):
4 cups semolina flour
1 1/2 cups water
1/2 cup hot water
pinch saffron (or you could use tumeric, which is cheaper and will give the pasta the golden color

Steps:

For the sauce: Remove the sausage from the casing. In a bowl, pour the white wine with the sausage and gently mix it with your hands. The wine will prevent the sausage from cooking in large clumps. Heat enough olive oil to lightly coat your pot (I use a Dutch Oven), add the onion and a little kosher salt and saute until tender-- just a couple minutes. Add the red pepper flakes (1/2 teaspoon gave this pasta some kick, which we liked. Adjust according to your taste. Add the sliced garlic. Push aside some of the cooked onion & garlic and add a little more olive oil. Add the sausage to the "hot spot" and cook until it is no longer pink, breaking it up as you go along (the wine trick really worked!) Add the tomatoes (which I quickly pulsed in a food processor). Season with kosher salt to taste. Add the fresh basil, whole, so it can easily be removed before serving. Simmer, for at least an hour, on low heat. FOR THE GNOCCHI: To the 1/2 cup of hot water, add a pinch of saffron (you could use a little tumeric, which would color the pasta yellow). Stir the water and saffron to help release the golden color. In a food processor, place 4 cups of semolina flour. With the processor turned on, slowly add 1 1/2 cups water, and then the saffron water. Watch as the water combines with the flour, the dough will begin to form. Once it all comes together, turn off the processor and remove the dough onto a floured surface. With flour hands, knead the dough a few times and form into a round disk. Cover with plastic wrap and allow it to relax in the refrigerator for at least an hour. On a lightly floured surface, remove the dough and cut it into six pieces (in half and then in thirds). (A bench scraper works great for this and is safer for kids to use!) Cut each section, again (in thirds is good), and roll into a "snake" about the width of a child's finger. Sprinkle a little bit of flour before cutting each "roll" into small pieces. Using the back of a microplane (I used one for grating hard cheese, because it has large holes) place either your thumb (which I did) or your index finger and push and roll the piece of dough. It should leave an impression and have a "hole" where the delicious tomato sauce will find it's way. With two people, the whole process of making the gnocchi/dumplings/ciccione (not sure which is the most correct term) about 45 minutes. Place these on a baking sheet, covered with a clean tea towel. Bring a pot of heavily salted (1/4 cup) water, to a boil. Lift the prepared pasta by lifting the corners of the towel, and gently dump the pasta into a colander, over the sheet pan. Gently shake the colander, to remove the excess flour. Place the pasta into the boiling water. The dumplings will double in size, and will begin to come to the surface. I cooked the pasta for about 10 minutes. I have a "spider" which makes it easy to scoop the gnocchi out of the boiling water and placing it into the tomato sauce (don't forget to remove the cooked basil). Right before serving, you can add fresh basil as a garnish and freshly grated parmegiano-reggiano(or hard cheese of your choice. Delicioso!

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