Sausage Gnocchi - Tucson News Now

Sausage Gnocchi

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What' For Lunch?

Sausage Gnocchi - Harvest Restaurant

Russet Potato                             2#

A.P. Flour                          1 ½ cup

Egg Yolks                           3 large

Kosher Salt                         1 teaspoon

Boiling Water                             6 quarts

Procedure: Bake potatoes for 1 hour at 350 degrees. Grate potatoes by hand with a grader (use many layers of gloves, potatoes are extremely hot), or pass through a food mill. Place shredded potatoes on a wood board and make a well in the center of them. Sprinkle a layer of flour, then add egg yolks, add salt then half of the remaining  flour and cut with a pastry scraper. Once all of the moisture has been obsorbed, lightly knead until a consistant dough ball is formed. Do not over knead! Cover dough with plastic wrap and a hot damp towel. Cut a half inch slice from dough and roll into a rope. Make one inch cuts from rope and roll into a tight ball. Roll dumplings over a fork and blanch in boiling water until dumplings float. Immediately place in ice bath. Strain well and dress with olive oil before placing in walk-in. 

For the dish:

Sausage           8 oz

Sunchokes         3 each

Red Bell Pepper   1 each

Wild mushroom     2 ounces

Garlic            1 tablespoon

basil             1/2 ounce

parlsey           1/4 ounce

Chicken stock     9 ounces

White wine        4 ounces

Parm cheese       1/4 cup

Tuffle oil        to liking

In a large saute pan, heat oil on med high heat and saute sausage until slightly brow, then add sunchoke, Gnocchi, bell peppers and saute. Once Gnocchi is browned and garlic then deglaze with wine. Once wine is reduced add stock, heat then add parmesan cheese, season with salt and fresh cracked pepper, garnish with herbs and truffle oil.

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