This dish goes with my post from Monday on Homemade Potato Gnocchi and makes the most delicious meal! It was so good, in fact, that we made it twice in one week! The gnocchi is tossed in browned butter and parsley and then topped with caramelized onion sautéed with spicy sausage and blanched broccolini. It’s a nice departure from your typical pasta dish and is a great one to make if you have company coming over because it’s not only flavorful, but really filling too!
Start by making the potato gnocchi from Monday’s post, but don’t cook them yet, just set aside on the baking sheets. Bring a large pot of water to a boil, salt it and add 1 bunch of trimmed broccolini. Cook until tender, about 2 minutes then drain and transfer to an ice bath. Drain and set aside. Add new water to the pot and bring back to a boil for the gnocchi.
In a skillet, heat 2 tbsp olive oil over medium low heat and add 1 medium chopped onion. Caramelize the onion by cooking it slowly for about 10 minutes. This is the most important step because eve though it’s time consuming, it’s going to bring this deep flavor out of the onion. Add 1 tsp granulated sugar and 2 tbsp red-wine vinegar and cook until completely evaporated, about 1-2 minutes. Add 1/2 spicy sausage with casings removed to the pan and break it up with the back of a wooden spoon. Cook until the sausage is no longer pink, stir in 1/2 cup water and the broccolini and keep warm until ready to serve.
Heat up a large skillet over medium heat. Add 6 tbsp unsalted butter and cook until melted. Continue cooking until it becomes lightly brown and fragrant, being very careful not to burn it. Reduce the heat to low and stir in 1/2 cup loosely packed flat leaf parsley. Meanwhile, add the gnocchi to the boiling water and once the first one floats, cook for 2 minutes more and remove with a slotted spoon and add to brown butter and parsley. Add in the broccolini, onion and sausage mixture, season with salt and pepper and toss to coat.