Feta Sausage Gnocchi

Ever since I discovered feta cheese with jalapeño at Mom's Specialty Foods booth at the Hollywood Farmers Market, I have been obsessed with building a gnocchi dish around that delicious tub of cheese. Its creamy saltiness, punctuated by the bright heat of jalapeño, seemed destined for something warm and comforting.

If you have been following my Instagram Stories, you may have seen the moments of “one more tweak” as I tested and retested Feta Sausage Gnocchi over the past several months. A little more heat here, a little less butter there—the small adjustments that eventually guide a dish toward balance.

Ceramic bowl was wheel-thrown and glazed by me

After many rounds of tinkering, the result is a gnocchi dish that feels indulgent yet remarkably simple to make.

INGREDIENTS

[serves 1]

a half of hot Italian sausage, casing removed

one cup of uncooked frozen gnocchi

a tablespoon of feta cheese with jalapeño

a half tablespoon of finely chopped chives

a half tablespoon of unsalted butter

In a small pot, bring water to a boil over high heat. Add the gnocchi and stir. Let them boil for about 1 to 3 minutes, depending on the size of your gnocchi. Once cooked to al dente, carefully transfer them to a colander and submerge them in a prepared cold-water bath. Remove from the bath and let the water drain while you set them aside.

Heat a sauté pan over high heat and add the butter. As soon as the butter begins to melt, add the sausage. Sauté, breaking up the meat, until the sausage is fully cooked.

Reduce the heat to medium. Add the gnocchi, feta cheese with jalapeño, and chives. Sauté until the gnocchi are coated with the melted butter and the fat from the sausage. Before the cheese completely melts, remove from the heat and plate into a bowl.

Now you are ready to enjoy this delicious Feta Sausage Gnocchi.

Note:
If you cannot find a tub of feta cheese with jalapeño, don’t fret! Mix your own to taste with feta cheese, diced jalapeño, and a splash or two of olive oil. It is also great with toasted pita bread.

_____

More recipes:

L.A. Galbi

Flaming Shrimp Bigoli

Roe Rice Teacup

Coq au Vin Blanc

Slow Cooked Gochujang Chicken

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