GNOCCHI WITH SAUSAGE AND PORCINI SAUCE

Gnocchi with mushroom and sausage sauce topped with grated cheese on a white plate. The dish has a rustic look with a creamy, appetizing texture.

An earthy, meaty, rich, creamy and luxurious sauce, full of warmth, textures and Italian flavours, combined with soft and pillowy homemade Potato Gnocchi. 

Jump to: PICTURE RECIPE   TEXT RECIPE  TIPS & VARIATIONS

Italian, fennel-flavoured sausages add a lovely meaty texture, earthy and nutty Porcini mushrooms a creamy and tender bite. Combined with rich, velvety cream, and the gentle flavour and delicate acidity of white wine, they form a rich, hearty and luxurious sauce. Perfect with HOMEMADE POTATO GNOCCHI and ideal for the colder season. 

Similar to Penne alla Norcina, a traditional pasta dish from Umbria, Italy, containing Umbrian pork sausages and either mushrooms and/or black truffle, this dish falls under the category of Pasta Bianca, or White Pasta, prepared without tomatoes. 

Red onions, garlic, red chili, three sausages, and dried Porcini mushrooms on a wooden board. Earthy colors, kitchen prep setting.

Although pasta is typically served in Italy as a Primo, or starter, due to the richness of this dish, we tend to enjoy it as a main course, followed by a large bowl of salad. 

Chopped Porcini mushrooms sautéing in a black frying pan. The mushrooms are golden brown, indicating they are being cooked over heat.

The dish is also a great starter for dinner parties. Both the sauce and the HOMEMADE POTATO GNOCCHI can be made ahead of time. 

The sauce can be reheated quickly, and the Gnocchi take just a couple of minutes to cook, requiring minimal time and effort. 

Follow with a main of HONEY & THYME ROASTED PORK, with a side of MINI HERBED POMMES ANNA, HASSELBACK POTATOES, or GRATIN DAUPHINOIS, and a large bowl of leafy greens, just to give you some ideas. 

Gnocchi pasta pieces dusted with flour on a wooden surface, arranged randomly. Pale yellow color, with a rustic and homemade feel.

The sauce is relatively quick and easy to make: the dried mushrooms are rehydrated in water, the onions, chilli and garlic sautéed with a pinch of salt, then the sausage meat added and browned. The pan is deglazed with the wine. 

Meanwhile the drained and chopped mushrooms are fried and added to the pan. The cream and mushroom soaking liquid are added, and together with the seasoning, the sauce is left to cook gently until flavourful, creamy and indulgent. Combined with Gnocchi and a sprinkle of grated Parmesan or Pecorino, a truly Italian delight. 

Sausage meat and Porcini mushrooms cooking in a pan with cream and herbs. The mixture is simmering, creating a savory, rustic feel in a dark skillet.

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TIPS & VARIATIONS

  • This recipe is made with dried porcini mushrooms. For this rich, creamy and sausage-flavoured sauce, dried Porcini are fine. However, you can certainly use fresh ones, or a combination of both. 
  • The sauce pairs wonderfully with HOMEMADE POTATO GNOCCHI, but of course you could also used shop-bought and also other pasta shapes, such as Pici, a traditional pasta from Tuscany, as well as penne, rigatoni, and others. 
  • I have made the dish numerous times and with a variety of different sausages: pork sausages, mixed pork and beef, and even Chipolatas, each resulting in a slightly different but delicious sauce. When I don't use fennel-flavoured sausages, I add a spoonful of dried fennel seeds to the onions at the beginning to make up for the missing flavour. 
  • I use fresh full-fat cream, with about 35% fat, and it works well. You can opt for double-cream if you like, but steer clear of low-fat cream, as the reduced fat content might cause the sauce to separate. 
  • A pinch of freshly grated nutmeg boosts the dish's earthy flavours.  
  • To manage the spiciness, I sauté a small dried chilli together with the onions and garlic to infuse the oil with spice. Once the oil is spicy enough, I remove the chilli. 
  • Optional: Add a splash of Truffle oil to the sauce at the end, or offer it at the table as an option for your guests.

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HOW TO PREPARE

Gnocchi with mushroom and sausage sauce topped with grated cheese on a white plate. The dish has a rustic look with a creamy, appetizing texture.

GNOCCHI WITH SAUSAGE & PORCINI SAUCE

An earthy, meaty, rich, creamy and luxurious sauce, full of warmth, textures and Italian flavours, combined with soft and pillowy homemade Potato Gnocchi. 

Jump to:  TEXT RECIPE  TIPS & VARIATIONS

Recipe based on: Katie Caldesi: How To Make A Sausage And Porcini Sauce


INGREDIENTS: 

Makes 6 Portions
  • 500g (18 oz) Italian pork sausages (or other pork, mixed pork & beef, or Chipolatas)
  • 50g (1.8 oz) dried Porcini mushrooms
  • 1 large, or 2 small red onions, finely diced
  • 3 garlic cloves, crushed
  • 1 small dried red chilli
  • 100ml (3.4 fl oz) dry white wine
  • 150ml (5.1 fl oz) full-fat cream
  • Extra Virgin Olive Oil
  • freshly ground black pepper
  • freshly grated nutmeg
  • sea salt
  • HOMEMADE POTATO GNOCCHI , ca. 125g per person

DIRECTIONS:

1 Gather all the ingredients. 

2  Re-hydrate the mushrooms: Place the dried porcini in a bowl, cover with warm water and leave to soak until re-hydrated and soft, about 20 minutes. 

3  Prepare the remaining ingredients: Meanwhile, finely dice the onions. Crush the garlic with the back of a large knife and peel. Make an incision along the side of the sausages and remove their skins. 

4  Sauté the onion, garlic and chilli: Heat a large frying pan over medium-low heat. Add enough olive oil to cover the bottom of the pan. Add the onions, garlic and chilli together with a pinch of salt, and sauté gently until the onion is soft and translucent - about 10 minutes. Check the oil every so often and remove the chilli once the oil is sufficiently spicy for your taste. 

5  Add the sausage meat: Crumble the sausages into the pan. Stir and leave to cook and brown for a bit.

Chopped onions, garlic cloves, and a red chili are sizzling in a black pan, creating a golden-brown mixture.Ground sausage meat and chopped onions are being sautéed in a black pan with a wooden spatula. A single garlic clove is visible.

6  Deglaze the pan: add the white wine and increase the temperature until the sauce starts to bubble. Simmer, until all the alcohol is evaporated. 

7  Drain, chop and fry the mushrooms: Meanwhile drain the mushrooms, reserving the soaking liquid, but making sure to leave any sand or residue on the bottom of the soaking bowl. Roughly chop the mushrooms. (Zero-waste suggestion: the mushroom water can be used for mushroom stock)

Heat a second frying pan over medium heat. Add enough oil to just cover the bottom of the pan. Add the mushrooms and fry gently until they start to shrink. Season with pepper. 

Chopped Porcini mushrooms sautéing in a black frying pan. The mushrooms are golden brown, indicating they are being cooked over heat.Ground sausage meat and chopped mushrooms cooking in a black pan. The meat is lightly browned, and the mushrooms are dark. No visible text.

8  Finish the Sauce: Add the mushrooms and cream to the sauce and stir well. Leave to heat through gently. In case the sauce is too thick, add some of the reserved mushroom liquid. Season with salt and pepper and a pinch of freshly grated nutmeg.

Sausage meat cooking in a skillet with cream and and Porcini mushrooms , creating a rich, creamy texture. The setting is a kitchen stove.

9  Serve with HOMEMADE POTATO GNOCCHI or a short pasta of your choice, sprinkled with freshly grated Pecorino Romano or Parmesan.

LINK2

TEXT RECIPE

Gnocchi with mushroom and sausage sauce topped with grated cheese on a white plate. The dish has a rustic look with a creamy, appetizing texture.

GNOCCHI WITH SAUSAGE & PORCINI SAUCE

An earthy, meaty, rich, creamy and luxurious sauce, full of warmth, textures and Italian flavours, combined with soft and pillowy homemade Potato Gnocchi. 

Jump to: PICTURE RECIPE   TIPS & VARIATIONS

Recipe based on: Katie Caldesi: How To Make A Sausage And Porcini Sauce


INGREDIENTS: 

Makes 6 Portions
  • 500g (18 oz) Italian pork sausages (or other pork, mixed pork & beef, or Chipolatas)
  • 50g (1.8 oz) dried Porcini mushrooms
  • 1 large, or 2 small red onions, finely diced
  • 3 garlic cloves, crushed
  • 1 small dried red chilli
  • 100ml (3.4 fl oz) dry white wine
  • 150ml (5.1 fl oz) full-fat cream
  • Extra Virgin Olive Oil
  • freshly ground black pepper
  • freshly grated nutmeg
  • sea salt
  • HOMEMADE POTATO GNOCCHI , ca. 125g per person

DIRECTIONS:

1 Gather all the ingredients. 

2  Re-hydrate the mushrooms: Place the dried porcini in a bowl, cover with warm water and leave to soak until re-hydrated and soft, about 20 minutes. 

3  Prepare the remaining ingredients: Meanwhile, finely dice the onions. Crush the garlic with the back of a large knife and peel. Make an incision along the side of the sausages and remove their skins. 

4  Sauté the onion, garlic and chilli: Heat a large frying pan over medium-low heat. Add enough olive oil to cover the bottom of the pan. Add the onions, garlic and chilli together with a pinch of salt, and sauté gently until the onion is soft and translucent - about 10 minutes. Check the oil every so often and remove the chilli once the oil is sufficiently spicy for your taste. 

5  Add the sausage meat: Crumble the sausages into the pan. Stir and leave to cook and brown for a bit.

6  Deglaze the pan: add the white wine and increase the temperature until the sauce starts to bubble. Simmer, until all the alcohol is evaporated. 

7  Drain, chop and fry the mushrooms: Meanwhile drain the mushrooms, reserving the soaking liquid, but making sure to leave any sand or residue on the bottom of the soaking bowl. Roughly chop the mushrooms. (Zero-waste suggestion: the mushroom water can be used for mushroom stock)

Heat a second frying pan over medium heat. Add enough oil to just cover the bottom of the pan. Add the mushrooms and fry gently until they start to shrink. Season with pepper. 

8  Finish the Sauce: Add the mushrooms and cream to the sauce and stir well. Leave to heat through gently. In case the sauce is too thick, add some of the reserved mushroom liquid. Season with salt and pepper and a pinch of freshly grated nutmeg.

9  Serve with HOMEMADE POTATO GNOCCHI  or a short pasta of your choice, sprinkled with freshly grated Pecorino Romano or Parmesan.

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