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Garlic Sausage

thebtlsthebtls Posts: 2,300
edited March 2012 in EggHead Forum
Garlic Sausage Gnocchi - We repeated an old favorite and one of our newer food items that has become a family staple, Gnocchi.

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This revision of my original Sausage Gnocchi uses Garlic Sausage and FRESH Organic Tomatoes to create the tomato sauce and adds a touch of Mozzarella cheese. It’s quick and easy and tasty…serves 3-4.
Ingredients
• 1 Lb. Pkg. Potato Gnocchi
• 3 Medium Diced Tomatoes
• 1 – 1 ¼ Lb. Garlic Seasoned Italian Sausage (4 links)
• ½ chopped large Sweet Onion
• Italian seasoning (A strong Tsp each of basil, oregano, cumin)
• Water
• ½ Tsp. Fresh Ground Sea Salt
• 1 Tsp. Granulated Sugar
• 1 ½ Tsp. Parsley
• Extra Virgin Olive Oil
• 1 cup Shredded Mozzarella Cheese
• Grated Romano/Parmesan cheese (for topping)

Preparation
1. Fire up the Egg to FULL FLAME on extended ring with Grid.
2. In a 4 Qt. Pot bring lightly salted water to boil for Gnocchi and boil until it all floats, remove and drain, set aside.
3. Dribble a splash of water into the 4 Qt. pot and cook onions until they are transparent.
4. Add the tomatoes and 8 oz. of Tomato Sauce, stir in the spices and bring to boil, stirring frequently.
5. Remove from heat and cover for 10 minutes then add Gnocchi to tomato sauce and recover pot.
6. In a Cast Iron Skillet heat EVOO over high heat and the sausage (links rolled into approximately 1 tablespoon in size and cook until browned throughout.
7. Dump the tomato sauce/gnocchi into the skillet and stir constantly. Bring skillet contents to a boil.
8. Add mozzarella cheese and stir until melted the remove from heat and let set for 5 minutes.
9. Dump into a service dish or Paella pan, sprinkle lightly with Parmesan cheese and serve immediately.     
Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241

Comments

  • NDGNDG Posts: 1,460
    wow looks great, i would never think this was all done on the egg.  I guess i need to go purchase some more cast iron so I can pull this off . . how many different cast iron vessels did you use for this recipe?
    Columbus, Ohio
  • thebtlsthebtls Posts: 2,300
    These are pictures from my original cook.  I no longer use any cast iron.  I use all Emile Henry, I was fortunate enough to get a sponsorship from them for testing and posting their cookware a couple years back.  Today I use a cassoulet for browning the sausage and finishing the cook and a dutch oven for boiling the gnocchi.  If you did this in cast iron, a skillet and dutch oven would suffice.  Technically you could use JUST ONE item, a dutch oven, boil the gnocchi and set aside, brown the sausage then cook the contents in the dutch oven as a one dish meal.  I do that a LOT, using a large dutch oven, roaster or cassoulet style ceramic EH flame-top cookware.  I like to do one dish meals a lot, there are several on my blog.
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
  • thebtlsthebtls Posts: 2,300
    If you look close you see my small EH Dutch Oven boiling the gnocchi in the pictures. 
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
  • NDGNDG Posts: 1,460

    i am checking out your blog now, nice site.  I am getting married in November so thinking I can register for some of the Emile Henry (EH) products . .  the Flame Roaster looks great.  My fiance is dead set on registering for a Le Creuset Dutch Oven but how would this compare with EH's Dutch Oven?  I was hoping Cooks Illustrated had some EH products to review but they do not.

    Columbus, Ohio
  • thebtlsthebtls Posts: 2,300
    If you are going to use them on the grill then go EH.  I have some Le Cruset pieces and they are fine also, but they make ceramic that will not work like the flameware and painted cast that will work pretty much like regular cast. The big deal with EH is the clean up and seasoning.  You season it with milk, once.  Never again.  You clean them with a sponge and soapy water or they even go into the dishwasher.  They heat evenly, for instance the wok heats very evenly where my old carbon steel had hot spots.  Also, if you search my blog site long enough you will see a study I copied that was done on cast iron that shows how it has hot spots.  Its an interesting study.  I think you can find it by searching cast iron on my blog.  Good  Luck in the marriage thing....
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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