Gnocchi with Fulllblood Wagyu Sweet Italian Sausage, Squash, Kale, and a Maple Sage Cream
Prepared by Chef Jonathan Pepera, Double 8 Cattle Company Contributor
1 LB Double 8 Cattle Company Fullblood Wagyu Sweet Italian Sausage
2 TSP Sage (minced)
2 CUPS Butternut Squash (diced)
4 CUPS Kale (chopped)
2 TBSP Pure Maple Syrup
12 OZ Heavy Cream
3 TBSP ButterKosher Salt (to season)
Freshly Ground Black Pepper (to season)
4 Idaho Potatoes
1 1/2 CUP All-Purpose Flour
1 Egg (beaten)
1 TSP Kosher Salt
1 PINCH Nutmeg
PREPARING THE GNOCCHI
Place the Idaho potatoes in a pot of water, and bring it to a simmer on the stove.
Cook for 30-45 minutes or until you can easily pierce the potatoes with a fork.
Remove the potatoes from the water, and let them fully cool at room temperature.
Peel the potatoes, and place in a ricer.
Add the remaining ingredients (all purpose flour, egg, kosher salt, and nutmeg), and gently work the ingredients until all are combined. This is your dough.
Cut the dough into sections, and roll 1-inch-thick ropes.
Then, cut 1 inch portions. Roll the pieces of dough on a gnocchi board or use the back of a fork to create the classic gnocchi shape.
Dust with flour, and reserve.
COOKING THE FULLBLOOD WAGYU SWEET ITALIAN SAUSAGE
Heat a pan on medium-high heat, and start browning the Fullblood Wagyu sweet Italian sausage.
Once fully cooked, remove the meat from the pan, and discard the fat.
COOKING THE GNOCCHI
Bring a separate large pot of salted water to a boil.
Place the gnocchi in the boiling water. Cook until they float, and then strain.
Heat a large skillet over high heat, and add 3 tablespoons of butter.
Add the cooked gnocchi, and brown all sides.
Add the chopped kale, diced squash, and cooked sweet Italian sausage. Cook for 2 minutes.
Add the heavy cream, pure maple syrup, and minced sage. Continue to cook until the liquid has reduced by half.
Season with kosher salt and freshly ground black pepper.
Serve, and enjoy!
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