For ➍250 g potato gnocchi
3 smoked pork sausages, sliced*
1 onion, chopped
1 clove garlic, minced
2 tbs butter
pinch of hot pepper flakes
½ tbs fresh thyme leaves
½ tbs fresh oregano, chopped
100 g (frozen & thawed) peas**
50 g grated Parmigiano**
salt & pepper
Prepare the gnocchi according to package instructions.
While the gnocchi is cooking, heat up a skillet with 1 tbs of butter. Add the sausage* and onions. Cook until sausage is browned and onions are soft. On medium heat, add the garlic, hot pepper flakes, thyme and oregano. Cook for 1 m or until the garlic is softened.
Drain the gnocchi, reserving a little of the cooking water. Add the gnocchi to the sausage mixture. Shake the skillet so the gnocchi don't stick. Add the peas and remaining tbs of butter. Salt and pepper to taste.
Top with cheese**. Let the cheese melt slightly before serving.
Serve with a glass of northern Italian white wine, like pinot grigio.
While the gnocchi is cooking, heat up a skillet with 1 tbs of butter. Add the sausage* and onions. Cook until sausage is browned and onions are soft. On medium heat, add the garlic, hot pepper flakes, thyme and oregano. Cook for 1 m or until the garlic is softened.
Drain the gnocchi, reserving a little of the cooking water. Add the gnocchi to the sausage mixture. Shake the skillet so the gnocchi don't stick. Add the peas and remaining tbs of butter. Salt and pepper to taste.
Top with cheese**. Let the cheese melt slightly before serving.
Serve with a glass of northern Italian white wine, like pinot grigio.
*Or use a dry, not too salty Italian salami, such as salamini alla cacciatora. Melt the onions first, then add the salami, which requires only warming instead of cooking. The smoked pork sausages make it taste rather Austrian.
**Optional.
Serve gnocchi with sauces like vegetables & ricotta sauce, tomato & butter sauce, Tuscan white sauce, Italian meat sauce...
