Step 1

Start by making the gnocchi: Boil the potatoes until fork-tender, then mash them immediately using a potato masher into a bowl. Let them cool for 15 minutes.

Step 2

Add the flour, egg, and salt to the bowl, then mix until combined. The dough will be sticky, but the key is to use as little flour as possible to keep the gnocchi light. If you handle the dough gently and minimally, you won’t need much extra flour to shape the gnocchi.

Step 3

On a well-floured surface, transfer the gnocchi dough and lightly flour the top. Using a knife or bench scraper, cut the dough into strips. Roll each strip to your desired gnocchi thickness, then cut into small pillow-shaped pieces.

Step 4

Place the gnocchi on a tray and place in the freezer for at least 30 minutes.

Step 5

In an oven-safe wide pan over medium-high heat, add oil and chopped onions. Tear the sausages into pieces with your hands and add them to the pan. Sauté for 5 minutes, stirring constantly. Meanwhile, bring a pot of water to a boil for the gnocchi and preheat your oven to 450°F (220°C).

Step 6

Add garlic confit, oregano, and salt to the pan, then stir to combine. Add the diced tomatoes and cook for 10 minutes, stirring constantly.

Step 7

Add the heavy cream to the pan and stir to combine. Now is the time to boil your gnocchi—straight from the freezer—until they float to the surface.

Step 8

Add the cooked gnocchi directly to the pan with the sauce and mix gently. Sprinkle the feta, breadcrumbs, olive oil and salt on top, then transfer to the oven and bake until deep golden brown.

Step 9

Serve immediately, topped with fresh oregano leaves, Parmigiano Reggiano, salt, black pepper, and a drizzle of extra virgin olive oil.

Step 10

YASSS!