Potato Gnocchi with Classic Italian Tomato Sauce and Italian Sausage

Edited from a recipe from Zara’s Pasta. A classic from the Public Market’s own Zara’s Pasta. If you want to take a crack at making your own fresh pasta by hand but are not yet ready to invest in any special equipment, this gnocchi recipe is a good dabble.

Ingredients: 
Sauce:
2 Tbsp            olive oil
2 Tbsp            butter
1            large onion, diced
200g/1/2 lb            fresh Italian sausage, casings removed
1            28 oz. can chopped peeled tomatoes
1 cup            red wine
1/2 tsp            paprika
1/2 tsp            dry oregano
10 – 12            large leaves of fresh basil
Potato Gnocchi:
1 kg            new or waxy potatoes
300g/2½ cups            all-purpose flour
2 Tbsp            olive oil
1            fresh egg
1/4 tsp            nutmeg (optional)
2 tsp            salt
1/2 cup            freshly grated Reggiano parmesan
Instructions: 

A classic from the Public Market’s own Zara’s Pasta. If you want to take a crack at making your own fresh pasta by hand but are not yet ready to invest in any special equipment, this gnocchi recipe is a good dabble.
Sauce:
Fry diced onions in a large pan over medium heat for about 5 minutes with oil and butter then add the sausage meat and cook for 5 more minutes, breaking down the sausage. Add tomatoes, wine, dry herbs and salt and pepper to taste.
Lower heat and simmer for 30-40 minutes, stirring occasionally then add fresh basil leaves.
Gnocchi:
Boil potatoes until soft then drain, peel, then rice or mash and allow to cool. Lightly season with salt.
Spread a layer of flour on a clean surface then mound potatoes on top and mix them lightly to make a crater so you can add olive oil. Break the egg into it then add and mix the rest of the flour into the potatoes. Add nutmeg and knead until the stickiness is gone.
Cut the dough into 5 equal parts and, on a flat, floured surface, roll each one into a rope about 1/2 to 3/4-inch in diameter then cut the rolls into gnocchi. Press each piece of gnocchi with a fork, making ridges on one side and a depression against your thumb on the other. Keep them sprinkled with flour so they don't stick.
Gently drop gnocchi into boiling salted water. When they rise to surface, boil for 2-3 more minutes then drain and transfer to a serving bowl.
Spread the tomato sauce over them and serve with freshly grated parmesan.

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