Mama. Mia. Sakes. Alive. Yes. Another. Cream. Sauce. Love it.
If this isn’t so fall right now, I have no idea what we’re even doing here.
Because this is the thing: you’ve probably been putting off making gnocchi for 47 years now. All the potato boiliiiiing, the cooliiiiiiing, the pushing through a riceeeeeeer, the adding of the flouuuuuuuuuur no.
I get it, sister.
I can chill.
So this is what we’re making. DeLallo’s fluffy, parmesan-flavored pillowy gnocchi in a lemony garlic cream sauce with Italian sausage. Already hurts so good.
Let me show you how to make this. So pimpin’ easy you won’t believe.
First thing you do is put on some jazz. Or ominous piano music. Or Seinfeld reruns, whatever keeps you ticking in this life.
Then just follow the instructions on the back and look at the illustrations because if you’re like me, YOU’RE GOVERNED BY A VISUAL. But I need a lot of guidance in this world, so.
You dump out the package contents and add warm water. Mix her up, knead it a nano, then roll it out into that cute loaf shape. Then create the little logs and slice them into tiny pillows of happy.
I will say! Don’t skip the water boiling. You might think to yourself, like I did, “I’m going to skip that step and slide them straight to the sauce.” Don’t. Don’t skip it. The quick boil in the water cooks them and keeps them solid. If they get added to the sauce uncooked (like I did) they’ll mush up over time and won’t stay in that nice little fluffy bundle. And I can’t have you cursing my name. I already have to wash my hair today, so.
Look at that texture already. I have a high appreciation that you can actually SEE THE FLUFF LAYERS inside which will become the most insane mouth treat later on.
So you can do one of two things: Leave the gnocchi in the tiny little pillow shapes. Which is great! You’ll love it, and you’re still a good person.
OR, you can gently roll each gnocchi against the tines of a fork to create the little texture.
Also, that would be Aaron’s hand. Not mine. Just wanted to be clear. “She had MAN HANDS.” – name that show.
Once you’re done forming the gnocchi, get that sauce going, man.
Just brown some sausage. Normal life stuff. You can even get away with three sausages if you fancy. Three to four. Anything goes. We’re breezy.
After you’ve removed the sausage, melt some buttah. Just two Tbs. Then you’ll add a tiny bit of flour and whisk it until it starts to lightly brown. Let me give you a little tip – in a wide pan it’s HARD to whisk flour into butter, so you can tilt the pan a few seconds while you whisk. That’ll save you some curse words.
Add in the minced garlic, lemon ZEST YES WE DID, and juice. It smells like bliss right now and this is just the beginning.
You’ll slowly add in the milk, little by little until it’s all mixed and thickened and saucy and glorious. Then add in your (boiled! boil them!) gnocchi to the pan and just lightly toss to coat. Just takes a few flippy flops and you’re finished.
Oh – add the sausage back! Glad we had this talk.
And it’s just sublime, you guys. Minced parsley on top, extra lemon squeezes because you love your life.
THEEE most comforting textures, out-of-this-world savory flavor (that garlic lemon cream sauce? stop it.), and those perfect, light and fluffy gnocchi bites for days. It’s all just so much. So much happy. So much greatness. So much fall.
And it was SO EASY. DeLallo, why you gotta do me like this?
Never stop, ‘mkay?
My mouth is moving in.
(This post is definitely in partnership with my lover DeLallo. But all ramblings and gnocchi inhalings are totally my own. We coo?)