"The sautéed gnocchi is coated in a mustard cream sauce and topped with seared Fullblood Wagyu bratwurst. This comfort dish is hearty, creamy, and satisfying! For some crunch and color, try tossing in a cup of brussels sprout leaves!"
Fullblood Wagyu Bratwurst with Gnocchi
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Prep time: 45mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 Package Double 8 Cattle Company Fullblood Wagyu Bratwurst
- 12 ounce Lager Beer
- 8 ounce Water
ingredients
Gnocchi
- 1 Potato (cut into half-inch pieces)
- 1 cup All Purpose Flour
- 1 Egg
- 1 teaspoons Kosher Salt
- 1/2 teaspoons Freshly Ground Black Pepper
- 1 tablespoons Butter
ingredients
Mustard Cream Sauce
- 4 cups Heavy Cream
- 2 tablespoons Stone Ground Mustard
- Kosher Salt (to taste)
- Freshly Ground Black Pepper (to taste)
Method
Step 1
PREPARING THE FULLBLOOD WAGYU BRATWURST Get a large sauté pan, and fill it with 12 ounces of your favorite lager beer. Add 8 ounces of warm water to the pan. Bring to a simmer, and carefully add the Fullblood Wagyu bratwurst. Cook for 8 minutes at a simmer. Remove the bratwurst onto a plate lined with paper towels. Let cool and drain off the pan liquid.
Step 2
PREPARING THE GNOCCHI Fill a large pot with cold water, and add 2 tablespoons of kosher salt. Peel the potato, cut it into pieces, and add it to the pot. Cook until tender but still firm, about 20 minutes. Drain well, and cool. Mash the potato with a fork or potato masher. Combine 1 cup mashed potato, all purpose flour, kosher salt, freshly ground black pepper, and one egg in a large bowl. Knead until dough forms a ball. Divide the ball of dough into 4 pieces, and shape the dough into long “snakes”. On a floured surface, cut “snakes” into half-inch (bite size) pieces. This is your gnocchi. Bring a large pot of lightly salted water to a boil. Drop in gnocchi. Cook for 3 to 5 minutes or until gnocchi rise to the top and float. Drain the gnocchi. Get a large sauté pan with 1 tablespoon of melted butter hot. Add half of the gnocchi and sauté (in two batches) until it has a nice crust on the outside. Reserve.
Step 3
PREPARING THE MUSTARD CREAM SAUCE In a large pot, bring the heavy cream to a boil. Reduce to a simmer. Reduce the cream down to 2 cups, and add the stone ground mustard. Season with kosher salt and freshly ground black pepper.
Step 4
FINAL STEPS Sear off the Fullblood Wagyu bratwurst in a large sauté pan until there is color on the outside. Then, let that cool before cutting into bite-size pieces (chef recommends 1/4-inch slices on a biased cut). Coat the sautéed gnocchi with the mustard cream sauce. Top with the seared and sliced Fullblood Wagyu bratwurst. Chef’s Tip: Toss with 1 cup of brussels sprout leaves for some crunch and color! Serve, and enjoy!