Breakfast Gnocchi
It's amazing what I come up with when I only have a few random foods left in the house. This came out tasting so delicious...even the pickiest of eaters in my house wanted seconds!! 1- 14 oz package smoked sausage 7-9 large eggs 1 package mini gnocchi 1-2 tsp olive oil 1/4 cup milk **plus 2 tbsp milk dab of butter 3 tbsp parmesan/romano cheese, grated 1/8 cup salt **plus salt to taste pepper, to taste chives and parsley (optional) Optional aside: 1 tomato, sliced basil rosemary salt 1/2 tbsp red wine Olive oil Directions: Preheat toaster oven or oven to 400*F. Cut sausage into 1/4 inch pieces. Cook for 15-20 minutes. Boil 4-6 cups water and 1/8 cup salt. (I use pink Himalayan salt, for a savory flavor.) Mix eggs, 1/4 cup milk, and salt/pepper (to taste). With 10 minutes remaining on sausage cook time, boil gnocchi for 2-3 minutes, scoop out with a slotted spoon, toss with a little more than 1 tsp olive oil, to keep them from sticking while they're set aside momentarily. Heat large skillet to medium-low/medium, coat pan with dab of butter, and pour in egg mixture. Cook scrambled eggs, but just before they're fully cooked, add sausage and gnocchi. Finish cooking eggs, and remove from heat. Add cheese and 2 tbsp milk, sprinkle some chives and parsley, if desired. Stir well and serve. Optional: Coat small skillet with olive oil, medium heat. Sprinkle basil and rosemary lightly on each side of each slice of tomato. Salt to taste, if desired. Cook about 30-45 seconds each side, deglaze with red wine, and serve with gnocchi.
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