© 2017 by The Blonde Ambition Kitchen

The

Blonde Ambition  Kitchen

  • HOME

  • ABOUT

  • RECIPES

  • More

    Creamy Chicken Tortilla Soup

    April 23, 2018

    Crispy Perch Tacos with Creamy Avocado Jalape...

    April 26, 2017

    Buffalo Chicken Burgers

    April 24, 2018

    1/18
    Please reload

    Appetizer

    Apple

    Arugula

    Asian

    Asparagus

    Avocado

    BBQ

    Bacon

    Baguette

    Balsamic

    Barbeque

    Basil

    Beef

    Beef Stock

    Beer

    Beet

    Bleu Cheese

    Boursin

    Bread

    Brie

    Brioche

    Brisket

    Broccoli

    Broth

    Brussel Sprout

    Buffalo

    Burger

    Burrata

    Butter

    Butternut Squash

    Cabbage

    Carne Asada

    Carrot

    Carrots

    Cauliflower

    Cheddar

    Chicken

    Chicken Broth

    Chicken Stock

    Chili

    Cilantro

    Corn

    Couscous

    Craisins

    Cream Cheese

    Crostini

    Cucumber

    Cumin

    Dates

    Dijon

    Dill

    Dip

    Egg

    Fajitas

    Feta

    Fig

    Flour

    Fries

    Garlic

    Ginger

    Gnocchi

    Goat Cheese

    Gravy

    Green Beans

    Green Chiles

    Green Onion

    Grill

    Grits

    Honey

    Honeyy

    Hot Sauce

    Iceberg

    Jalapeno

    Jelly

    Kale

    Lamb

    Lasagna

    Lemon

    Lemongrass

    Lime

    Mascarpone

    Mashed Potatoes

    Mayonnaise

    Mint

    Miso

    Mozzarella

    Mushroom

    Mushrooms

    Mustard

    Noodle

    Old Bay

    Onion

    Orange

    Paprika

    Parmesan

    Parsley

    Peach

    Peanut

    Peas

    Pecan

    Penne

    Pepper

    Peppercorn

    Perch

    Pesto

    Pickle

    Pickles

    Pico De Gallo

    Pine Nuts

    Pineapple

    Pistachio

    Pizza

    Poblano

    Pork

    Potato

    Prosciutto

    Puff Pastry

    Ranch

    Ravioli

    Red Onion

    Ribs

    Rice

    Ricotta

    Risotto

    Romaine

    Rosemary

    Sage

    Salmon

    Salsa

    Sausage

    Scallions

    Scallop

    Scallops

    Sesame

    Shallot

    Shishito

    Shrimp

    Skewer

    Slaw

    Snapper

    Sour Cream

    Sour Creme

    Soy

    Soy Sauce

    Spinach

    Sriracha

    Steak

    Strawberry

    Sweet Potato

    Taco

    Tarragon

    Tartar Sauce

    Thai

    Thighs

    Thyme

    Toast

    Tomato

    Tortilla

    Truffle

    Turkey

    Tzatziki

    Vidalia

    Vinegar

    Watermelon

    Wedge

    White Wine

    Wings

    Worcestershire

    Zucchini

    chop

    panzanella

    pork

    Please reload

    Search By Tag:
    Other Recipes

    Ricotta Gnocchi with Italian Sausage, Mushrooms and Crispy Sage

    February 21, 2017

    |

    Ellie Morris

     

     

    4 Hot Italian Sausage Links

    1 Package of Ricotta Gnocchi

    8 Ounce of Sliced Bella Mushrooms

    1 Bunch of Sage

    1 Shallot

    1 Lemon

    1 Tablespoon of Minced Garlic

    8 Ounces of Shredded Parmesan Cheese

    4 Tablespoons of Butter

     

    Heat a pot of water to a boil. Season it with salt and pepper. Meanwhile heat a skillet over medium heat with some olive oil. Medium dice the shallot, pick the sage leaves off of the stems, zest and halve the lemon.

     

    Cut the sausage out of its casings and add to the skillet. Brown the meat through, breaking it down thoroughly. Once browned and lightly crisped, remove the meat from the pan to a paper towel lined plate. 

     

    Place the pan back on the stove, turn the heat to low/medium and add the butter. Once the butter is melted, add the mushrooms, shallot, garlic, and the juice of the lemon. Season with salt and pepper. Cook, stirring frequently, until the mushrooms and shallots are browned. 

     

    While cooking the vegetables, heat a small pan with a thin layer of olive oil over medium heat. Add the sage leaves frying until they're fragrant and lightly browned. Remove from the pan and add to a paper towel lined plate. 

     

    Add the gnocchi to the boiling water and cook according to the package. Add the meat back into the skillet to reheat, along with the sage oil and lemon zest. Once cooked add the gnocchi to the skillet. Stir in the parmesan cheese. Plate the pasta and top with some more parmesan and the crispy sage. 

     

     

     

     

    Tags:

    Sausage

    Gnocchi

    Mushroom

    Sage

    Shallot

    Lemon

    Parmesan

    Please reload