I had a lot of plans for this weekend. I thought up things I wanted to bake, recipes I wanted to try…And around midnight on Friday, we were awoken by a crying bambino. The poor kid was sitting on his floor, and as I walked into his room he threw up–For the second time. He spent all of Saturday alternately throwing up and trying to keep liquids down. By the evening, he was running a fever. And this morning? He seemed back to normal. So instead of doing laundry and having to run back and forth to the store for this, that, or whatever, I could get started on things I wanted to make. Gnocchi was one of them. I picked up some store-bought stuff when I went grocery shopping, but since I had a long weekend, and nowhere to go, I thought I’d try my hand at homemade.
I’ve tried the store-bought stuff both boiled like pasta and fried, and I prefer it fried. Then again, just about anything is better fried. I figured the homemade version would be just as good fried. Although I only had Russets, and she says not to use them, I made the gnocchi with Marcella Hazan’s recipe, which is just flour and potatoes. I was hoping that since I was going to fry them, they’d be okay (they were).
I wanted to make a meal out of it, so I also cooked some Italian sausage with diced tomatoes to serve over top. I figured if nothing else, the bambino would pick out the sausage chunks and eat those since his appetite has returned. He wanted nothing to do with sauce, and it took him 30 minutes just to eat the 5 gnocchi with Parmesan I gave him. Jay and I though, liked the sauce, which gave me a chance to use these:
I like Jovial Tomatoes because for one, they actually taste like tomatoes. For another, they put them in tomato puree, which helped in making this evening’s sauce:
I liked it enough that I wished I had cooked the entire batch of gnocchi, so I could’ve had seconds!
- 2 C gnocchi, homemade or store-bought
- 1 14-18 oz. can/jar of diced tomatoes
- 2 mild Italian sausage links, casings removed
- 1 tsp. Italian seasoning
- salt & pepper to taste
- 2 Tbsp. olive oil
- Grated Parmesan, optional
In a medium saucepan, cook the sausage over medium heat, crumbling the meat with the back of a wooden spoon. Once it is browned and cooked through, add the tomatoes and Italian seasoning. Salt and pepper to taste, and cook, stirring occasionally.
Meanwhile, in a large saucepan, heat the olive oil over medium heat. When hot, add the gnocchi, and cook, stirring occasionally, until golden brown and crisp.
Serve the gnocchi topped with the sauce and grated Parmesan.
Fried Gnocchi with Sausage and Tomatoes is my new favorite meal.
I have to say, too, I feel a little sorry for the folks at Gia Russa, which is the company that made my store-bought gnocchi. I don’t think I’ll be buying it again, now that I’ve discovered how delicious (and easy) homemade is!