Ground Sausage Parisian Gnocchi with Walnut Pesto and Spicy Salami

23 INGREDIENTS • 8 STEPS • 2HRS

Ground Sausage Parisian Gnocchi with Walnut Pesto and Spicy Salami

Indulge in a culinary delight with Ground Sausage Parisian Gnocchi, paired with a vibrant Swiss chard walnut pesto and spicy salami. This dish combines homemade ricotta, pillowy gnocchi, and a savory meat sauce for a rich, flavorful experience. Perfect for a gourmet meal!
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Indulge in a culinary delight with Ground Sausage Parisian Gnocchi, paired with a vibrant Swiss chard walnut pesto and spicy salami. This dish combines homemade ricotta, pillowy gnocchi, and a savory meat sauce for a rich, flavorful experience. Perfect for a gourmet meal!


How To Make Ground Sausage Parisian Gnocchi with Walnut Pesto and Spicy Salami



Preparing the Ricotta

Start by heating whole milk, heavy cream, and kosher salt in a saucepan until it reaches 200℉. Add white wine vinegar, stir, and let it rest to form curds. Drain through cheesecloth for creamy homemade ricotta.

Making the Swiss Chard Pesto

Blanch Swiss chard, then blend with walnuts, olive oil, salt, and pepper for a vibrant pesto. This adds a fresh, nutty flavor to the dish.

Crafting the Parisienne Gnocchi

Create a dough with water, butter, flour, and eggs. Pipe and boil the gnocchi, then sauté in browned butter for a crispy finish.

Cooking the Sausage and Salami Meat Sauce

Caramelize onions, then add sausage, salami, oregano, and beef stock. Finish with butter for a rich, savory sauce.

Assembling the Dish

Toss gnocchi with the meat sauce and pesto. Serve with a dollop of ricotta, a drizzle of olive oil, and garnish with walnuts and oregano.

Ingredients & Substitutions

  • Ricotta: Use store-bought if short on time.
  • Swiss Chard: Substitute with kale or spinach for a different green flavor.
  • Walnuts: Swap with pine nuts or almonds for a different nutty taste.
  • Spicy Salami: Use chorizo for a spicier kick.
  • Beef Stock: Chicken or vegetable stock can be used as alternatives.

Tips & Suggestions

  • Gnocchi Texture: Ensure the dough is thick and sticky for the best texture.
  • Pesto Consistency: Adjust oil for a smoother or chunkier pesto.
  • Flavor Balance: Taste and adjust seasoning in the meat sauce for a perfect balance.

Frequently Asked Questions



Can I Make the Gnocchi Ahead of Time?

Yes, you can prepare and boil the gnocchi in advance. Store them in the fridge and sauté just before serving.

How Long Does the Pesto Last?

The pesto can be stored in an airtight container in the fridge for up to a week.

What Can I Serve with This Dish?

Pair with a simple green salad or roasted vegetables for a complete meal.

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2HRS

Total Time

$6.34

Cost Per Serving

Ingredients

Servings
4
us / metric
Homemade Ricotta (yields 1 cup)
Whole Milk
2 cups
Whole Milk
Heavy Cream
1 cup
Heavy Cream
Kosher Salt
1 Tbsp
Kosher Salt
White Wine Vinegar
1 Tbsp
White Wine Vinegar
plus 1 1/2 tsp
Swiss Chard Pesto (yields 1 cup)
Chard
6 1/3 cups
Chard
about 1 large bunch
Raw Walnuts
1 cup
Halved Raw Walnuts
plus more for garnish
Extra-Virgin Olive Oil
1 cup
Extra-Virgin Olive Oil
Kosher Salt
1 tsp
Kosher Salt
plus extra for seasoning water
Freshly Ground Black Pepper
1/4 tsp
Freshly Ground Black Pepper
Parisienne Gnocchi
Water
8 oz
Water
Unsalted Butter
2/3 cup
Unsalted Butter
Kosher Salt
2 tsp
Kosher Salt
All-Purpose Flour
1 cup
All-Purpose Flour
Large Egg
4
Large Eggs
Extra-Virgin Olive Oil
to taste
Extra-Virgin Olive Oil
to garnish
Sausage and Salami Meat Sauce
Extra-Virgin Olive Oil
3 Tbsp
Extra-Virgin Olive Oil
White Onion
1
Small White Onion, thinly sliced
Sweet Italian Sausage Link
2
(4 oz)
Sweet Italian Sausage Links
Genoa Salami
1 oz
Genoa Salami, finely diced
Fresh Oregano
3 Tbsp
Fresh Oregano, finely chopped
plus more for garnish
Kosher Salt
1 tsp
Kosher Salt
Unsalted Beef Stock
4 Tbsp
Unsalted Beef Stock
Unsalted Butter
2 Tbsp
Unsalted Butter
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Cooking Instructions

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step 1
For the ricotta: Add the Whole Milk (2 cups), Heavy Cream (1 cup), and Kosher Salt (1 Tbsp) to a heavy bottom saucepan fitted with a thermometer. Heat the liquid over medium-high heat until it comes to a boil and reaches 200℉ / 93℃, about 6 minutes. Turn the heat off, add the White Wine Vinegar (1 Tbsp), stir once and let the milk mixture rest undisturbed for 5 minutes. While you wait, line a medium size mesh strainer with cheesecloth and set it over a medium size bowl. After 5 minutes, the milk mixture should have formed large curds. Pour the curds and liquid whey into the cheesecloth-lined strainer. Allow the curds to slowly drain for 25-30 minutes. The longer it drains, the firmer the ricotta will be. Once complete, transfer the ricotta to a bowl and set aside at room temp if using within 1 hour, or place in the fridge for later use. Save the whey to use in other recipes if desired.
step 2
For the pesto: Fill a large pot with about 2 quarts of water and bring to a boil. Fill a medium bowl with ice water and set aside. Trim away the ribs and stems from the Chard (6 1/3 cups). Once the water is at a boil, heavily salt the water and add the chard to quickly blanch for about 90 seconds. Remove the chard from the boiling water and transfer it into the ice water to stop the cooking process. This process will help give the pesto a vibrant green color. After about 1 minute, remove the chilled chard from the ice water and squeeze out as much water as you can. Into a blender or food processor, add the chard, Raw Walnuts (1 cup), Extra-Virgin Olive Oil (1 cup), Kosher Salt (1 tsp), and Freshly Ground Black Pepper (1/4 tsp). Pulse until you get your desired pesto consistency. Adjust seasoning if needed. Set aside.
step 3
For the Parisienne Gnocchi: Add the Water (8 oz), 6 tablespoons (85g) Unsalted Butter (1/3 cup) and Kosher Salt (2 tsp) to a heavy bottom saucepan set over medium heat. Bring the water to a light boil to melt the butter. Immediately add the All-Purpose Flour (1 cup) and stir the mixture vigorously with a spatula or wooden spoon until a thin film of cooked flour appears on the bottom of the pot, about 1 minute. Turn off the heat, let the cooked flour paste cool slightly before adding the Large Eggs (4), about 2-3 minutes. Start adding the eggs one at a time, stirring between each addition until each egg is fully incorporated into the dough. The dough will look slippery and broken in the beginning but will tighten as you continue to stir. Once all the eggs are added, the dough should be thick, wet, sticky, and pale yellow in color. If the dough is too thin, add an additional egg yolk to help thicken.
step 4
Transfer the warm dough to a piping bag fitted with a ½-inch (12mm) tip or snipped to create a ½” (12mm) opening. Set aside.
step 5
To boil the gnocchi, tie butcher twine tightly around both handles of a large pot. Fill the pot ¾ of the way with water and bring to a boil. Once the water is at a boil, season it with salt. Working in batches, hold the tip of the pastry bag over the string, squeeze out about ½-inch (12mm) of the dough and firmly drag it across the string to cut and drop the gnocchi into the boiling water. Repeat adding more gnocchi to the water. Cook for about 3-4 minutes until fully cooked through, soft, and pillowy. Remove cooked gnocchi with a slotted spoon and place on a sheet tray while you finish cooking the rest of the dough.
step 6
To fry the Parisienne Gnocchi, heat a large saute pan over medium heat and add the remaining 4 tablespoons (56g) of Unsalted Butter (4 Tbsp) to melt. When the butter begins to turn golden brown, add in the boiled gnocchi and gently saute for 4-5 minutes, avoiding moving the gnocchi too often as they’re delicate. We’re looking for light texture and added flavor from the browned butter. Set aside while you make the meat sauce.
step 7
For the meat sauce: Heat the Extra-Virgin Olive Oil (3 Tbsp) in a saute pan over medium-low heat. Add the White Onion (1) and slowly cook, stirring occasionally, until they are golden brown and caramelized, about 6-8 minutes. Raise the heat to medium, add in the Sweet Italian Sausage Links (2), Genoa Salami (1 oz), Fresh Oregano (3 Tbsp), and Kosher Salt (1 tsp). Cook until the sausage and salami are lightly browned, about 8 minutes. Pour in the Unsalted Beef Stock (4 Tbsp) to deglaze the pan and stir to help release any browned bits from the bottom of the pan. Add the Unsalted Butter (2 Tbsp) and continue stirring until a smooth, slightly thick sauce forms.
step 8
To assemble: Add the gnocchi and a few dollops of pesto into the meat sauce. With a flipping motion of the pan, toss the meat, pasta, and pesto until well combined. In a bowl or plate, spoon the gnocchi in the center, add a generous scoop of ricotta and a drizzle of Extra-Virgin Olive Oil (to taste). Season to taste with salt and pepper. Garnish with walnuts and fresh oregano.
step 8 To assemble: Add the gnocchi and a few dollops of pesto into the meat sauce. With a flipping motion of the pan, toss the meat, pasta, and pesto until well combined. In a bowl or plate, spoon the gnocchi in the center, add a generous scoop of ricotta and a drizzle of Extra-Virgin Olive Oil (to taste). Season to taste with salt and pepper. Garnish with walnuts and fresh oregano.

RECIPES TAG

Shellfish-Free
Dinner
Italian
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