Ricotta gnocchi with sausage and fennel (Gnocchi di ricotta con salsiccia e finocchi) from Molto Italiano: Simple Italian Recipes for Cooking at Home (page 226) by Mario Batali

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on October 17, 2010

    p. 226 - Oct 2010 - First use of this recipe, or "half" of this recipe to be precise. We'd purchased some ricotta gnocchi from an Italian gourmet shop and I found this recipe put it to use. I made the sauce as directed with no modifications and while it was delicious, it didn't look as "tomatoe-y" as the sauce in the book's photo. I suppose my fennel bulb may have been bigger than Mario's as my sauce was very thick from all the finely diced veg. We loved it none-the-less and would definitely make this dish again. I used the food processor to dice the veggies which saved a ton of time. In the end you get a sauce that has the appearance of a rich ragu that could have been on simmering on the stove all day but in reality, the dish comes together in under 45 mins.

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