Gnocchi, sausage, tomato, peas, smoked mozzarella from Pasta Sfoglia: The Pasta Book by Ron Suhanosky and Colleen Suhanosky and Susan Simon

Where’s the full recipe - why can I only see the ingredients?

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 March 25, 2012

    p. 145 Obika Mozzarella Bar opened recently in Toronto (an outpost of the Italian original) and their smoked mozzarella is to die for. As soon as I saw this recipe, I just knew I had to make it. This is an incredibly flavourful dish that is simple to prepare and quick to make. Perfect for a Friday night dinner after a long week of work. The sauce simmers away to completion while the gnocchi cooks and drains then the two are combined and topped with the mozzarella that’s tossed to distribute evenly. Something magical happens when all these flavours come together and every forkful is a taste explosion with the tender gnocchi, the fresh pop of the peas and the lovely tang of the sausage-infused San-Marzano tomato sauce. We upped the ante with the garlic and used 3 cloves. Otherwise prepared as directed. Another hit from this book.

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