Zucchini sausage dumplings

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Zucchini sausage dumplings recipe of 24-05-2020

The zucchini sausage dumplings they are a colorful and tasty first course, perfect for Sunday lunch. They are prepared in a short time and without effort, even if, if you want, you can add an extra step and brown them in the oven for 5-10 minutes with a little breadcrumbs and parmesan on the surface, to make them even more delicious. We, however, found them perfect already in this way, in their relative simplicity;)


How to make zucchini sausage gnocchi

First wash the courgettes, wave them by removing the ends and grate them julienne with a grater with large holes.

Remove the casing from the sausages and shell the pulp.

Heat a little oil in a pan, lightly brown the garlic, then add the crumbled sausage and brown it well.
Remove the garlic, blend with the wine and let it evaporate well, then add the courgettes, lightly salt and cook for another 5 minutes.

Meanwhile, cook the gnocchi in lightly salted boiling water, drain them as they rise to the surface and add them to the pan.
Also add the brie into small pieces and a little bit of cooking water and stir until the cheese is at least partially melted.

The zucchini sausage gnocchi are ready: put on a plate and serve immediately.

Pici with zucchini and sausage

500 gr of fresh pici
300 grams of diced zucchini
2 crumbled sausages
1/2 onion, finely chopped
oil, salt, chilli
chopped parsley and thyme
grated pecorino

Simple and fast recipe. Pici are a Tuscan pasta made simply with hand-made flour and water. It is the same dough that is used throughout Italy with different names and shapes ("stringozzi", "umbruchelli" or "umbricelli" in Umbria and Viterbo, or "scialatielli" in Neapolitan - Salerno or in the shape of gnocchi called "strangulapriepit - strangles priests "in the aversano). Those used by me, however, are not handmade but industrial. It is a pasta that also goes very well with ragù

Clean and dice the courgettes and crumble the sausages. In a large pan we put a little oil and, over low heat, let the onion dry with the help of a spoonful of water to avoid burning it.
When the onion has become transparent, raise the heat and add the sausage. Let it brown and at that point add the courgettes and chopped parsley, thyme and chilli. Let the zucchini brown and add salt (do not overcook the zucchini which must remain crunchy to contrast with the dough which remains fairly soft).
Cook the pici in a large pan with plenty of boiling salted water. Drain them (keep a little cooking water), pour them into the pan and season the pasta with all the sauce with the help of the cooking water.
We serve at the table garnishing the dish with a nice sprinkling of pecorino, a few leaves of parsley and / or a sprig of thyme and accompany it all with a good glass of Foresco - Barberani - Orvieto.

Sorrentine gnocchi with sausage

The Sorrentine gnocchi with sausage I'm a recipe irresistible, prepared with simple ingredients and ready in little more than half an hour. A plate gluttonous, which offers a reinterpretation of a great classic of the Campania cuisine.

  • 800 g of potato gnocchi
  • 600 g of tomato sauce
  • 200 g of sausage
  • 300 g of mozzarella
  • 60 g of grated Parmesan cheese
  • 1 teaspoon of sugar
  • 1 clove of garlic
  • fresh basil
  • extra virgin olive oil
  • salt
  • pepper

The Sorrentine gnocchi with sausage they are a perfect dish for when you have many friends for dinner and little time to cook. In little more than half an hour, following ours recipe you will bring to the table a first course greedy and inviting, which will please everyone. In case you have vegetarian diners, you can prepare them the traditional recipe of gnocchi alla sorrentina, without meat but with a lot of mozzarella cheese racy.

You could also try your hand at preparing gnocchi: the preparation time will increase, but you will get an even better dish. Just follow our recipe and pay attention to cooking potatoes: best done with the peel to prevent the pulp from soaking up water. You can also make them gluten-free.

If you are a lover of baked au gratin gnocchi, to try are also the Gratin of gnocchi with cheese cream, the Gnocchi with tomato au gratin or the famous semolina gnocchi typical of Lazio cuisine, the Gnocchi alla romana.

See how to prepare Sorrentine gnocchi with sausage, a classic recipe made even more delicious by the addition of sausage.

How to prepare Gnocchi with zucchini and sausage:

  1. Crumble the pork sausage (tell your trusted butcher not to put veal or dairy products to make the meat tender) in a non-stick pan and cook without oil until well cooked.
  2. Cut the courgettes into julienne or chunks. Brown the thinly sliced ​​shallot in a non-stick pan. Add the courgettes and cook for 10 minutes.
  3. Cut the cherry tomatoes into 4 parts and add them to the courgettes, cooked for another 5 minutes.
  4. Season with salt, pepper and parsley.
  5. Boil the gnocchi, when they come to the surface they are cooked, then drain and pour the gnocchi into the sauce and mix everything.
  6. Your Gnocchi with zucchini and sausage they are ready to be served hot

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The island of Jade

INGREDIENTS: 600 grams of non-new potatoes, 1 whole egg, 150 grams of flour, salt, extra virgin olive oil of olive, 300 gr of Bra sausage, a clove of garlic, two handfuls of fresh spinach, Parmesan cheese to taste.

Hello dear friends, I have a hunger. I'm munching on almonds along with two mandarins just so as not to spoil the lunch that's just around the corner. Of course, posting certain recipes in pre-meal time isn't easy at all. I'm looking at these steaming dumplings and I feel like biting into one. Too bad that I prepared this recipe some time ago and therefore there are no gnocchi on my menu today. But I was pleased to share it with you, being perfect this season. Spinach begins to be paracchi and the gnocchi in winter are always popular. To tell the truth I always love them, even in summer. This preparation is not difficult, just a little long, but it is worth it because the homemade gnocchi have an edge over those bought. However, if you are struggling with the times you can also use ready-made gnocchi, the result will still be very appetizing. For the sauce I used Bra sausage, it is a particular sausage that mainly contains veal, it is lighter and more delicious than pork. It is excellent to eat raw and some think that cooking it is even a pity. I personally love it both raw and cooked because I don't like pork sausage very much. Seeing is believing. In the meantime, I embrace you with affection and look forward to seeing you at the next recipe! Big kisses!

Sausage and zucchini noodles recipe


Sausage and zucchini noodles, the recipe to cook a tasty first course, super easy to prepare and super rich in taste with this dressing from sausage, zucchini And Cherry tomatoes! By writing the page, you will also find the recipe to prepare the noodles in your kitchen, for a first course even more good!

Ingredients for the noodles:
3 eggs
flour for twice the weight of the eggs
Ingredients for seasoning:
1 shallot
extra virgin olive oil
3 sausages
400 gr. of cherry tomatoes
1 zuchini large or two small

Prepare the tagliatelle by kneading the eggs and flour in a container until a consistent and homogeneous dough is obtained. Cover like a bell and leave to rest for about half an hour, so that it stretches out better. Once ready, roll out the dough to the desired height, I pass it to the penultimate number. of the dough sheeter and then I go over it a little bit with a rolling pin to make it rougher. Allow the pasta to dry, then flour the pastry, roll the two ends towards the center and cut the tagliatelle to the desired size.

Wash and trim the courgettes, cut them into small cubes and fry in a saucepan with the finely chopped shallot and oil. Sauté for 10 minutes, then add the crumbled sausages and cook for another 5 minutes.

Add the tomatoes, washed and cut into small pieces, season with salt, cover and cook for another 10 minutes.

Meanwhile, cook the tagliatelle in plenty of salted water, drain and stir them in a pan with the sauce.

The sausage and zucchini noodles they are ready to taste!
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Gnocchi saffron and courgettes | A full-bodied first course

Gnocchi saffron and zucchini PHOTO recipe print

A full-bodied, tasty dish that everyone will really like. Let's see together how they are prepared.

Preparation time: 30 minutes

Cooking time: 20 minutes


  • 3 tablespoons of pecorino
  • 400 g of sheep ricotta
  • 1 egg
  • 200 g of flour 00
  • salt

for the seasoning

  • 1 onion
  • 2 courgettes
  • 1 sausage
  • sweet gorgonzola
  • 1 sachet of saffron

Gnocchi saffron and zucchini: procedure

In a bowl, add the ricotta with pecorino, egg, flour and salt and we begin to mix. Once the dough has been created, we form long cylinders and, with the help of a knife, cut it into small pieces.

Separately, in a pan with oil and onion, we fry the sausage. We cut the zucchini into strips and, after a few minutes, add them to the pan with the meat. We also add it saffron, and we continue cooking.

In a pot with salted water, cook the gnocchi that we had prepared. It will really take a few minutes. We will see them rise to the surface, and that will be the time to drain them.

Gnocchi saffron and zucchini PHOTO recipe print

Drained, add them to the pan, along with a little water from their cooking, to create a thick creamy sauce with the other ingredients.

Let's make them skip a few minutes, then turn off and serve. Finally, let's add a few tuft of gorgonzola.

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How to make zucchini and sausage pasta:

Primarily peel the two cloves of garlic, crush them lightly and place them in a non-stick pan with the two tablespoons of oil.

Sauté until golden brown.

Then add the zucchini that you have previously washed and cut into small squares and all the same:

Let it brown over high heat, adding a few basil leaves and continue stirring for about 1 ', the time for the courgettes to gain flavor.

Then add the crumbled sausage deprived of its casing:

Add a few more basil leaves and continue to turn over a high flame for 3'-4 ', taking care to turn from time to time.

At this point, lower the heat, add a couple of basil leaves and cover with a lid. At this stage the sausage will cook very well and the courgettes will tend to soften.

In the meantime, place the pot on the stove with plenty of water and coarse salt, if you intend to season your pasta immediately. Otherwise, postpone this to passage.

After 10 ', mash the zucchini and sausage with a fork, so that they crumble into even smaller pieces, so as to create an almost homogeneous mixture:

The courgettes must be crushed but not completely blended. In short, a good middle ground from which to obtain a soft and crumbled pulp.

Add 1 tablespoon drizzle of oil to the mixture and let it cook over low heat for another minute, stirring constantly. Salt and pepper.

Meanwhile, cook the pasta al dente. Drain it perfectly and add it to the pan with the courgettes and sausage.

Turn over high heat, add 1 more tablespoon of oil, 1 generous tablespoon of parmesan or pecorino cheese (if you like the strongest flavors) and stir the pasta, taking care to distribute all the sauce perfectly.

Serve yours Zucchini and sausage pasta very hot, with a sprinkling of parmesan or pecorino, a grind of black pepper and a few leaves of fresh basil.

Gnocchi with Zucchini and Sausage

Gnocchi with zucchini and sausage are a decidedly tasty first course, consisting of the main ingredient: potato-based gnocchi, paired with zucchini and sausage.

An easy full-flavored recipe, excellent for those who want to enjoy a hearty lunch. The gnocchi are simple to make and will delight young and old alike who will certainly like this rustic and genuine first course.

These gnocchi with zucchini and sausage are very practical and it takes little time to prepare them, the cooking times of the sauce are very minimal. In short, a simple and tasty first course that defends itself well at the table for a lunch with friends.

500 g dumplings
200 g pork sausage
4 courgettes
1 spring onion
100 ml white wine
extra virgin olive oil to taste
Salt and Pepper To Taste.

To prepare the gnocchi with courgette cream and sausage: cut 2 courgettes into cubes, sauté them in a pan with a little water and half a thinly sliced ​​onion.

When the courgettes are ready, pour them into the glass of the blender, add a pinch of salt, reduce them to a cream and set aside.

Slice the other 2 courgettes into rounds and fry them in a pan with a drizzle of extra virgin olive oil, the other half sliced ​​onion, the peeled and crumbled sausage. Deglaze with the white wine.

Add the previously prepared courgette cream to the sauce with the sausage, season with salt and pepper, leave to flavor on the fire for a few minutes and keep warm. If the sauce is too thick, dilute it with a little water.

Meanwhile, boil the gnocchi in plenty of salted water. Drain and pour into the pan with the zucchini and sausage dressing. Mix and distribute on plates. Serve your gnocchi piping hot.

Zucchini with Sausage: FraGolosi's Recipe

Ingredients, Step-by-Step Preparation and Advice

The recipe is included in these collections:


4 courgettes, 4 knots of spiced pork sausage, 1 onion, extra virgin olive oil, salt and pepper.

Grease a non-stick pan with a drizzle of oil and brown the sausages cut into rings.
Peel the onion, wash it, slice it finely and add it to the sausage.
Let it cook over low heat and covered pan until it becomes translucent.
In the meantime, check the zucchini, peel them in alternate rows, wash them and cut them into slices.

Put the zucchini in the pan containing the sausage together with the onion and season with salt (moderate) and pepper.
Add ½ glass of hot water and cook, over low heat and in a covered pan, for about 30 minutes.
Mix sausage and zucchini, from time to time, and if necessary add more hot water.
When cooked, serve the courgettes with sausage hot or cold to taste.

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