Ingredients:

  • 1 lb (450g) Russet potatoes, peeled and quartered
  • ½ cup (60g) all-purpose flour, plus more for dusting
  • 1 large egg, lightly beaten
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 lb (450g) Italian sausage, removed from casings
  • 1 medium onion, finely chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • ¼ cup (packed) fresh sage leaves, chopped
  • ¼ cup (packed) fresh parsley leaves, chopped
  • ½ cup (120ml) chicken broth (low sodium)
  • 1 cup (100g) grated Parmesan cheese
  • 1 cup (100g) grated Gruyere cheese (or a mix of mozzarella and cheddar)
  • ¼ cup (60g) unsalted butter, melted
  • Salt and freshly ground black pepper to taste
  • Olive oil for greasing

Instructions:

  1. Boil potatoes until tender. Rice or mash potatoes thoroughly.
  2. Combine riced potatoes with flour, egg, salt, and pepper. Gently knead until a dough forms. Roll dough into long ropes and cut into ½-inch pieces. Optional: Press each piece against a fork to create ridges. Chill gnocchi for at least 30 minutes.
  3. Bring a large pot of salted water to a boil. Drop gnocchi in batches into the boiling water. Cook until they float to the surface (about 2-3 minutes). Remove with a slotted spoon and set aside.
  4. In a large skillet, brown the Italian sausage over medium heat, breaking it up with a spoon. Drain off any excess grease. Add the chopped onion and garlic to the skillet and sauté until softened, about 5 minutes. Stir in the chopped sage and parsley. Pour in the chicken broth and simmer until slightly reduced, about 3 minutes. Remove from heat.
  5. In a large bowl, combine the cooked gnocchi, cooked sausage mixture, Parmesan cheese, and Gruyere (or mozzarella/cheddar) cheese. Season with salt and pepper to taste. Gently mix until everything is well combined.
  6. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil. Using your hands, roll the gnocchi mixture into 1.5 to 2-inch balls. Place the stuffing balls in the prepared baking dish. Drizzle with the melted butter. Bake for 30-35 minutes, or until golden brown and heated through.