Gnocchi with Tomato-Rosemary Cream Sauce and Sausage

By Yankee Magazine

Feb 11 2008



Yield: 6 servings


4 sweet Italian sausages, casings removed
2 carrots, chopped
2 celery ribs, chopped
2 onions, chopped
Pinch red pepper flakes
1 tablespoon dried rosemary, divided
1/2 cup Marsala wine
Splash red wine (optional)
1/2 can beef broth
1 cup crushed canned tomatoes
1/4 cup grated Parmigiano-Reggiano or Pecorino Romano
1/2 cup half & half
Kosher or sea salt and freshly ground black pepper
1 small package fresh gnocchi
Garnish: dried celery leaves or chopped fresh parsley


Heat oven to 350 degrees. In heavy-bottomed, ovenproof saucepan over medium-high heat, cook sausage until browned and done through. Remove to a plate with a slotted spoon, discarding all but 2 tablespoons fat.</p>

Sauté carrots, celery, and onions about 5 minutes. Add red pepper flakes and half of rosemary, crumbling with fingers, and cook 1 minute. Add Marsala and red wines, stirring and scraping any browned bits from the bottom. Cook on high heat until liquid has reduced by half.

Add sausage back to pan. Add beef broth and tomatoes and cook until reduced by half. Stir in cheese and remaining rosemary. Turn heat off and add stir in half & half. Season with salt and pepper. Stir in fresh, uncooked gnocchi and bake 1 hour. Garnish with dried celery leaves or fresh parsley.