Potato Gnocchi with Italian Sausage Tomato Ragout

A comforting and indulgent Italian dish.

Welcome to our Tilt It Yourself series, where professional chefs use Electrolux Masterpiece Collection appliances with PowerTilt® Technology to develop unique dishes. Here, Chef Jamie Simpson offers his take on a gnocchi dish. 

The cooked potato in nature does not get along with blades and they become glue, so Chef Simpson uses organic potato flakes. With the potato flake, starch retro gradation has been bypassed. Milk powder, water and baking powder become the livener for an airy, light but sturdy gnocchi.

Potato Gnocchi with Italian Sausage Tomato Ragout




5 cloves garlic, rough cut

8 oz. Italian sausage

28 oz. whole canned tomatoes

6 oz. organic instant mashed potatoes

3 ½ oz. block parmesan cheese

2 eggs

¼ tsp. salt

¼ tsp. baking powder

2 tbsp. olive oil

¾ c. plus 1 tbsp. filtered water

Electrolux Masterpiece Immersion Blender 


Potato gnocchi

In the a food processor fitted with a grating disk set for fine shredding, grate 1 ½ oz. block of parmesan into the bottom of the processor.

 Switch your attachments to the large blade. Add the potato flakes, eggs, salt, baking powder and water to the processing bowl. Process all ingredients until a dough forms and spins around the bottom of the bowl.

Remove the dough from the processor and divide it into 4 portions. Roll each portion out on a clean cutting board or countertop to about the width of your thumb. With a knife, gently cut the gnocchi on a slight biased to produce a diamond shape dumpling. The gnocchi should be just a touch longer than it is wide.

Blanch the gnocchi in your large pot of heavily salted simmering water. Turn up the heat and allow to boil for about a minute. The gnocchi should be rolling about in the convection of the water but overall floating at the surface. Remove from heat and allow the dumplings to drain and cool slightly.

Optional and recommended: sear the gnocchi in a hot oil-coated pan on at least one side until golden brown, then add to your sauce and serve.


Sausage and Tomato Ragout

If the sausage is in links, remove the casing and discard. Add the sausage to a hot pan and brown hard on one side.

Add the garlic, and reduce the heat until slightly browned.

Add the tomatoes and olive oil and allow the tomatoes to simmer until they are broken down and tender. You can speed this up by gently mashing the tomatoes. Using the Electrolux Masterpiece Immersion Blender and bowl attachment, process the ingredients on the “boost” function until chunky yet consistent.

Serve hot over anything.


Shaved Parmesan

To shave the parmesan, place in Electrolux Masterpiece Immersion Blender bowl attachment and process to desired consistency.

Store cheese in an airtight container until ready to serve.



Combine the sausage and tomato ragout to the hot pan of searing gnocchi. Allow these ingredients to simmer together about a minute and really work their magic.

Divide the gnocchi and sauce among a few plates and top with fresh cracked black pepper and shaved parmesan. Serve and eat this dish hot.

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Meet Featured Chef Jamie Simpson

Producing beautifully dressed dishes with complex flavors and technical expertise, Chef Simpson creatively uses luxurious ingredients and unique cuts and guts.