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Gnocchi with blue cheese and Rosette de Lyon sausage

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1 package store-bought gnocchi, or 800 g homemade*
30 ml butter
30 ml onion, finely minced
Rosette de Lyon sausage, sliced (set some aside for garnish)
Freshly ground pepper
60 ml white wine
60 g blue cheese, gorgonzola variety


Make gnocchi or use store-bought.
Get a large pot with boiling water ready for the gnocchi.
In a pan, melt half the butter.
Add the onions and cook until they start to brown.
While onions are cooking, boil the gnocchi.
Drain the cooked gnocchi and add to pan with the onions.
Add the sausage and sauté about one minute to cook off the liquid.
Deglaze with the white wine, add the other half of the butter and season with pepper. Combine and remove from heat. Serve immediately, garnishing with the cheese and a few sausage shavings.

*Making gnocchi might seem complicated, but it’s a lot easier than making fresh pasta!

Starting with cooked potatoes (leftover from a raclette maybe?), make a seasoned purée (salt, pepper, chives). Add one egg for every 2 cups of purée, mix. Dry the mixture by gradually adding flour until the mixture no longer sticks to the countertop and you can easily make cylinders about 2 cm in diameter. Cut into bite-sized pieces. Flour the gnocchi and place on a baking sheet (do not pile) until time to cook. Cover so they don’t dry out. Plunge gnocchi into boiling water. When they rise to the surface they are cooked.

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