Bread Gnocchi with Sausage

Method9 steps

1. 1

   Step 1: Mix the breadcrumbs (4 oz), flour (6 oz) and a tsp of salt together in a bowl. Slowly add the warm water while using your hands to work the ingredients into a dough. Note: You may not need all the water or you may need to add a bit more. The dough has to be soft and slightly tacky but not wet.

   Uses 4 oz dry breadcrumbs · 6 oz flour · 1 tsp dough salt · Start with the listed half cup warm water, using only what the dough needs; add a little more if needed

   
2. 2

   Step 2: Turn the dough out onto a pastry board and knead a little. Not a lot as otherwise your gnocchi will be too dense. Cover the dough with clingfilm (plastic wrap) and let it rest for 30-60 minutes.

   Rest dough · 30 minUses Dough from step 1, kneaded and rested

   
3. 3

   Step 3: After letting the dough rest, make the gnocchi by rolling pieces of dough into ‘snakes’ about 1.5 cm (0.5ins) thick and then cutting the snakes into small 1-2 cm (0.5-0.75 ins) pieces.

   Uses Rested dough from step 2

   
4. 4

   Step 4: Put the ready gnocchi onto a tray or tea towel that’s been dusted with flour while you make the rest and the sauce. Tip: I find semolina flour is the best for dusting.

   Uses All shaped gnocchi · Extra flour for dusting, or semolina instead · Semolina instead of flour for dusting

   
5. 5

   Step 5: In a Dutch oven or large pot, sauté onion (½), garlic, celery (1), and carrots (2) in olive oil (3 tbsp) over low heat. Increase the heat to medium-high, then add guanciale (3.5 oz) and sausage mince. Brown the guanciale and sausage mince this should take about 5-7 minutes.

   Uses ½ onion, chopped · 1 garlic clove, chopped · 1 chopped celery stalk · 2 carrots, chopped · 3 tbsp olive oil · 3.5 oz guanciale or pancetta, cubed · 2 sausages, casing removed and crumbled

   
6. 6

   Step 6: After browning the meat, mix in the tomato passata (7 oz) and cook for an additional 15 minutes.

   Simmer with tomato · 15 minUses Prepared vegetables, guanciale and sausage from step 5 · 7 oz passata or peeled chopped tomatoes

7. 7

   Step 7: Adjust with salt, add beans, and let simmer for another 10 minutes.

   Simmer with beans · 10 minUses All sauce simmered with tomato · Salt for the sauce to taste · 7 oz precooked or canned borlotti beans

8. 8

   Step 8: Just before you are ready to serve, boil the breadcrumb gnocchi in salted water. As they float to the surface, move them with a slotted spoon to the sauce. Make sure to do a taste test before adding the gnocchi to the sausage sauce.

   Uses Prepared gnocchi pieces from step 4 · Unmeasured pot of water for gnocchi · Salt for gnocchi water/to taste · Prepared sauce with beans from step 7

9. 9

   Step 9: Mix thoroughly and serve garnished with grated pecorino.

   Uses Gnocchi added to sauce from step 8 · Grated Pecorino to serve; amount not stated