Ricotta Gnocchi with Sausage and Fennel: Gnocchi di Ricotta con Salsicce e Finocchio

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Very good! Smelled wonderful and my husband could not get enough.

Used grilled hot Italian sausage cooled and sliced thin then added to the sauce since neither of us are fans of crumbled ground meat. Don't skip the red pepper flakes.

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I used this recipe strictly for the ricotta gnocchi. We did not make the sausage sauce, instead just roasted some cherry tomatoes, pancetta, shallots, garlic and combined with a brown butter and tossed together and topped off with fresh parmesan and basil. It was soooo tasty!

The gnocchi was light, airy and deeeeelicious!! I would HIGHLY recommend making these gnocchi. I also strained it over night, covered then removed the saran for the afternoon to really dry it out.

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I made the gnocchi only, as I had a large container of ricotta I needed to use up. I popped the formed gnocchi into the freezer while waiting for the water to boil (takes a while longer here in Denver. They were very cold, but not frozen when I was ready for them. I dropped them in and scooped them out as they floated to the top; I did not wait for the whole batch to be done. As I scooped, I transfereed them to a frying pan containing butter, garlic, and red chili flakes. I had absolutely no problem with the gnocci falling apart as some others have repoted. I also drained the ricotta in the refrigerator for most of the day. This may have helped also. These were delicious! I can't wait to try the sauce.

Now I have a use for the extra large container of ricotta from Costco!

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I used store bought cheese stuffed Tortelini instead and made the fennel sausage and sauce. That was AMAZING!!! I cannot describe how good this was! Great for any pasta! Don't let the homemade gnocci making deter you from experiencing this very tasty dish!!

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Amazing flavor and much easier to have homemade gnocchi than you would think!

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The Gnocchi portion of this recipe is very similar to the head chef at the popular San Francisco restaurant, Zuni Cafe, so while I am yet to make Mario's version of gnocchi, I am sure that I can make it work well since I am a regular Potato Gnocchi maker. My real concern is why so very often when I watch a Food Network show, then go to the website for a copy of the recipe; the recipe's instruction do not even resemble the shows instructions. This has to improve or you will have dissatisfied viewers and cooks/bakers. It is a good thing that I am watched the show, that I am an experience cook, so that I can make changes to a poorly described instruction. Mario, thanks for providing good instruction on air, this is a rather simple method for making gnocci and I will be trying is this week.

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this is a wonderful dish full of flavors that marry well. I will make it agian and again.

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Mario Batali's Ricotta Gnocchi with sausage and fennel is wonderful blend of flavors and seasonings. I've served this to numerous guests at home and it never fails to please.