Gnocchi alla Monzese, a creamy, quick, and very tasty first course, perfect for an everyday lunch or a family gathering on special occasions. The recipe is very simple and recalls the famous Monzese risotto, typical of Lombardy. In this first course, I used luganega, the typical local sausage, ideal for preparing this delight. Along with Monzese sausage, saffron is, of course, a must. To make everything creamier, I added cream. Gnocchi alla Monzese are an authentic taste of Lombard tradition: try them because they will be ready in a click!
If you are interested in other quick first courses, also read:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring, Christmas
- Energy 701.04 (Kcal)
- Carbohydrates 26.79 (g) of which sugars 4.20 (g)
- Proteins 18.56 (g)
- Fat 57.71 (g) of which saturated 13.28 (g)of which unsaturated 17.75 (g)
- Fibers 1.45 (g)
- Sodium 1,687.64 (mg)
Indicative values for a portion of 242 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
- 1.1 lbs potato gnocchi
- 10.6 oz luganega
- 2 tbsp extra virgin olive oil
- 1 cup heavy cream
- 1 packet saffron
- salt (to taste)
- pepper (to taste)
- nutmeg (to taste)
Tools
- High-sided casserole
- Pan
- Cutting Board
- Knife
Steps
First, remove the casing from the sausage and cut it into small pieces. Then heat a pan with oil and add the sausage. Sauté it over medium heat for a few minutes, stirring occasionally. Adjust with salt and cook the sausage until well-browned.
Next, add the cream and saffron, season with salt and pepper, flavor with nutmeg, and continue cooking for a few minutes. Meanwhile, also cook the gnocchi in plenty of salted water. As soon as they rise to the surface, transfer them with a slotted spoon to the pan with the sauce. Sauté in the pan for a few minutes until the cream has thickened.
The gnocchi alla Monzese are ready! Serve them with a sprinkle of pepper, if desired.
Storage and Tips for Gnocchi alla Monzese
This first course is best enjoyed immediately after cooking to maintain its creaminess.
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Gnocchi alla Monzese FAQ
What can I substitute for cream?
As an alternative to cream, you can use a creamy cheese, such as robiola or goat cheese.
