Sausage and Gnocchi

Sausage and Gnocchi

The Italian pasta gnocchi may look like it'd be difficult to make, but it's actually very simple. In this recipe, we not only teach you how to make your own gnocchi, but we add in spinach & feta chicken sausages for even more flavor. No more frozen pre-made gnocchi!
  • Servings: 4


  • 2 Zweigle's Spinach & Feta Chicken Sausage links, quartered and sliced
  • 1 qt. whole milk
  • 1 tsp. salt
  • 1/2 lb. semolina flour
  • 4 oz. butter
  • 2 egg yolks, beaten
  • 4 oz. grated fresh parmesan


  1. In a heavy-bottomed pot, on medium-high heat, bring the milk to a boil and season with salt.
  2. Turn the heat down to medium-low. Pour the semolina into the milk in a steady stream, whisking constantly until it has all been added. Simmer, whisking often, until the semolina starts to get thick and almost cooks. Switch to a wooden spoon and keep stirring until the semolina is cooked, approximately 20 minutes.
  3. Remove the pot from the heat and blend in 3 oz. of the butter, the egg yolks, and 3 oz of grated parmesan.
  4. Shape the gnocchi mixture into quenelles or roll into index finger thick tubes and cut into 3/4 inch “logs”. After repeating this with all of the batter, roll the end of the log with the tines of a fork, using your thumb.
  5. To serve the gnocchi, transfer them to a liberally buttered baking dish. Brush or drizzle with the remaining butter and the sausage with the cheese. Bake in a 400ºF oven or brown under a broiler for 5 to 6 minutes. Serve immediately.

In this Recipe