Ricotta gnocchi with pepper cream and sausage

Name: Ricotta gnocchi with pepper cream and sausage
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 4
Ingredients: Cow's milk ricotta cheese 1 cup; Type 00 flour 1 ¼ cup; Eggs 1.8 oz; Grana Padano PDO cheese (to grate) 2 oz; Fine salt to taste; Nutmeg to taste; Red peppers 1 ½ cup; Yellow peppers 8.125 oz; White onions 1.8 oz; Sausage 1.1 lbs; Red wine ¾ glass; Nutmeg to taste; Parsley to taste; Extra virgin olive oil to taste

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875

Calories per serving

Energy Kcal 875
Carbohydrates g 38.2
of which sugars g 9.5
Protein g 34.6
Fats g 62.8
of which saturated fat g 25.4
Fiber g 2.6
Cholesterol mg 149
Sodium mg 1320

Difficulty: Average
Prep time: 45 min
Cook time: 40 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Silvia Sciattella

Ricotta gnocchi are really a fun twist on the classic potato kind that you find all over Italy. These are lighter and so so tender because of the ricotta. I mean, they have this moist bite that just melts in your mouth. Across Italian kitchens, folks often swap the potato for this homemade gnocchi style because, honestly, it's quicker and feels extra comforting. And you know what? What sets this dish apart is the creamy and sweet pepper cream sauce. It wraps around the soft gnocchi perfectly—totally contrasting with the sausage pasta recipe. The sausage adds a rich flavor and a bit of spice, really balancing that mild ricotta base.

This kind of ricotta gnocchi keeps things simple but super tasty. It's like an Italian trick, using just a few good ingredients to whip up something amazing. Throughout Italy, cooks love to experiment with extras like feta or different sausages to add a unique twist. The version with feta? It brings an extra punch—making the dish a bit more tangy, while keeping that true Italian vibe of fresh flavors. And listen, gathering everyone around the table for a big bowl of gnocchi with that velvety sauce makes any meal feel special.

This is the kind of comfort food that fits right in for Sunday lunches or even a weeknight when you're craving something hearty. And the golden color from the roasted peppers and those savory bits of Italian sausage make the dish look as good as it tastes. Really, it’s one of those easy gnocchi recipes people keep coming back to—no question—because it brings warmth and loads of flavor, all in that chill Italian way. When you’re looking to bring a bit of that classic Italian cuisine vibe into your kitchen, this dish is a fantastic pick. Whether it's a quiet dinner or a gathering with friends, this recipe offers a taste of Italy's love for simple, yet flavorful food.

INGREDIENTS

875

Calories per serving

Ingredients for the gnocchi: Cow's milk ricotta cheese 1 cup (250 g); Type 00 flour 1 ¼ cup (150 g); Eggs 1.8 oz (50 g); Grana Padano PDO cheese 2 oz (60 g) - (to grate); Fine salt to taste; Nutmeg to taste

for the seasoning: Red peppers 1 ½ cup (230 g); Yellow peppers 8.125 oz (230 g); White onions 1.8 oz (50 g); Sausage 1.1 lbs (480 g); Red wine ¾ glass (110 g); Nutmeg to taste; Parsley to taste; Extra virgin olive oil to taste

Preparation

How to prepare Ricotta gnocchi with pepper cream and sausage

To prepare ricotta gnocchi with pepper cream and sausage, place the ricotta, the flour 1, the Grana Padano PDO 2, and the egg 3 in a large bowl.

Also add the salt 4 and nutmeg 5. At this point, knead by hand 6

until you have thoroughly combined all the ingredients 7. Transfer the mixture to a work surface and work it until you get a compact and soft dough. Use a dough scraper to divide the dough into several portions and create many long strands, about 3/4 inch thick, then cut the strands into small pieces 9. Transfer them, one batch at a time, to a lightly floured tray.

Take care of the seasoning: clean and slice the onion 10; dice the red and yellow peppers by first cutting off the top and removing the inner filaments and seeds 11. Pour the oil 12 into a pan and heat it slightly

saute the onion for a couple of minutes in the pan while stirring 13. Then add the peppers to the onion 14, adjust the salt, and cook for about 15 minutes, stirring occasionally 15; during cooking, pour in a ladle of hot water. Then remove from heat and let it cool slightly.

Meanwhile, focus on the sausage: remove the casing, crumble it and cook it in the pan for about 10 minutes, stirring often 16. Deglaze with the wine 17 and let it evaporate completely. When the peppers have cooled slightly, blend them with an immersion blender 18

until you obtain a smooth cream 19 that you can pour into the pan with the sausage 20. Boil the gnocchi, cooking a few at a time 21; drain them as soon as they float to the surface.

Add them one batch at a time to the sausage and pepper seasoning in the pan 22, stir gently 23, and serve your ricotta gnocchi with pepper cream and sausage hot 24, sprinkled with parsley to taste.

Storage

Ricotta gnocchi with pepper cream and sausage can be stored in the refrigerator for up to one day in an airtight container. Uncooked gnocchi can be frozen by placing them on a tray, and once solidified, you can transfer them to a bag and store them in the freezer.