Gnocchi with sausage and Philadelphia is a really simple yet equally tasty main dish. It’s a recipe you can prepare in less than 20 minutes, very versatile and ideal for those in a hurry. It’s a creamy and enveloping preparation, very similar to pasta with sausage and Philadelphia. Also try pasta with sausage and stracciatella, or if you prefer baked dishes, make baked pasta with sausage or baked risotto with sausage. If you have leftover gnocchi with sausage and Philadelphia, you can also bake them with mozzarella and parmesan for a few minutes. Try it and let me know, and if you like, subscribe to my social channels on Facebook and Instagram.
Gnocchi Recipes
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 706.98 (Kcal)
- Carbohydrates 44.70 (g) of which sugars 5.36 (g)
- Proteins 25.80 (g)
- Fat 47.82 (g) of which saturated 15.54 (g)of which unsaturated 7.82 (g)
- Fibers 3.15 (g)
- Sodium 2,093.59 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 0.66 lbs sausage
- 1.76 lbs potato gnocchi
- 1.33 cups tomato sauce
- 7 oz cheese (like Philadelphia)
- to taste extra virgin olive oil
- 1/2 onion
- 3 leaves basil
- to taste white wine
How to Make Gnocchi with Sausage and Philadelphia
In a large pan, add a swirl of olive oil and thinly sliced onion, and let it fry.
Meanwhile, take the fresh sausage, remove it from the casing, and crumble it into the pan with the sautéed mixture.
Sauté gently for a few minutes. Pour the wine and let it evaporate.
Add the tomato sauce and a pinch of salt, along with a few basil leaves. Mix well and cook over low heat for about 15 minutes or until it thickens.
Meanwhile, bring a pot of salted water to a boil, drop the gnocchi in, and as soon as they float to the surface, drain them into the sauce.
Gently mix and then add the Philadelphia. If necessary, add a couple of tablespoons of pasta cooking water. Finally, plate and serve.
Storage and Variations for Gnocchi with Sausage and Philadelphia
You can store them in the refrigerator in an airtight container until the next day. For an extra touch, you can add fresh or frozen porcini mushrooms to the sauce along with the sausage. If you like strong flavors, you can add chili pepper, and if you prefer, you can replace the Philadelphia with stracchino.
