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Saffron Potato Gnocchi with Sausage and Porcini

Saffron Potato Gnocchi with Sausage and Porcini

How to make Saffron Potato Gnocchi with Sausage and Porcini from scratch.

Course Main
Cuisine Italian
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 4
Author Manuela Zangara


  • 1 batch Saffron Potato Gnocchi
  • 300 gms – 10 oz. sausage
  • 200 gms – 7 oz. porcini sliced
  • 1 garlic clove halved
  • 2 tbsp extra virgin olive oil
  • 60 ml – ¼ cup white wine
  • 1 tbsp parsley chopped
  • Salt to taste
  • Parmigiano Reggiano finely grated – to serve


  1. Make the Saffron Potato Gnocchi as per my tutorial.
  2. Put the garlic and extra virgin olive oil in a pan and sauté it for a minute.
  3. Remove the casing from the sausage, break it into pieces and put it in the pan with the garlic and oil. Brown it well breaking down the meat.
  4. Add the sliced porcini mushrooms and mix.
  5. Add the white wine and increase the flame to high. As soon as the alcohol evaporates, decrease the flame and let it cook for 5 to 10 minutes.
  6. Add salt to taste and the chopped parsley. Mix well and put the fire off.
  7. Cook the gnocchi as per the instructions that you find here.
  8. When cooked, mix them well with the warm sauce in the pan and serve immediately with some grated Parmigiano Reggiano on the top.