Maggiano's Gnocchi & Italian Sausage


1 serving


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1 pound gnocchi
1/2 teaspoon salt
1/4 cup reserved water from pasta
1 can 28 oz can whole tomatoes drained, liquid reserved
2 tablespoons olive oil
1/4 cup onion minced
3 cloves garlic minced
1/4 teaspoon red pepper flakes
1/3 cup Vodka
1/2 cup heavy cream
3/4 pound Italian Sauage casings removed
1 tablespoon garlic butter
3 tablespoons fresh basil chopped
5 tablespoons fresh parsley chopped
Asiago or Parm cheese grated


Boil water in a large pot to cook gnocchi. Place gnocchi in the pot. The gnocchi is done when they float to the top. Drain pasta and reserve 1/4 c. cooking water.

Puree half the tomatoes in a blender until smooth. Coarsely chop the remaining tomatoes, removing seeds and cores. Place pureed and chopped tomatoes in a liquid measuring cup and add reserved tomato liquid to equal 2 cups.[4]

Heat oil in a saucepan over medium heat until it simmers. Add onion and tomato paste. Cook for about 3 minutes, stirring occasionally, until the onions are translucent.

Add garlic and red pepper flakes. Cook for about 30 seconds while stirring constantly.

Add tomatoes and 1/2 tsp. salt.

Remove the pan from the burner to add the vodka. Return pan to medium-high heat and simmer for approximately 8-10 minutes, stirring frequently until the alcohol flavor has cooked off. Lower the heat if the sauce simmers too vigorously.[4]

Stir in heavy cream and cook for about 1 minute, until it is heated through.

Add sliced sausage, basil, 3 tbsp. parsley, and garlic butter to the sauce.

Simmer the sauce until the sausage is cooked through. [3]

Add cooked gnocchi to the sauce and simmer for an additional 30 seconds. Toss gnocchi to coat with sauce. [3] Add reserved pasta water if the sauce is too thick.[2]

Serve gnocchi with Asiago cheese and remaining fresh chopped parsley as garnish.

Created date

September 2015