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Gnocchi with Tomato-Rosemary Cream Sauce and Sausage

Gnocchi with Tomato-Rosemary Cream Sauce and Sausage
1 vote, 5.00 avg. rating (89% score)
by in Mar 2008
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Total Time: 45

Yield: Yield: 6 servings


  • 4 sweet Italian sausages, casings removed
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 2 onions, chopped
  • Pinch red pepper flakes
  • 1 tablespoon dried rosemary, divided
  • 1/2 cup Marsala wine
  • Splash red wine (optional)
  • 1/2 can beef broth
  • 1 cup crushed canned tomatoes
  • 1/4 cup grated Parmigiano-Reggiano or Pecorino Romano
  • 1/2 cup half & half
  • Kosher or sea salt and freshly ground black pepper
  • 1 small package fresh gnocchi
  • Garnish: dried celery leaves or chopped fresh parsley


Heat oven to 350 degrees. In heavy-bottomed, ovenproof saucepan over medium-high heat, cook sausage until browned and done through. Remove to a plate with a slotted spoon, discarding all but 2 tablespoons fat.


Updated Monday, February 11th, 2008

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