Special Release Sangiovese with Pork Sausage & Kale Gnocchi

Pork Sausage and Kale Gnocchi

Serves: 2 Prep:  10 mins Cook: 10 mines Pair: Special Release Sangiovese

Light, bright and fragrant best describes our Special Release Sangiovese. So when you pair it with a deliciously decadent pork sausage and kale pasta, well you’ve got a match made in foodie heaven!

A quick mid-week dinner or an easy entertaining idea to impress your guests.

Method

1. Put water on to cook gnocchi
2. Remove sausage meat from casings and make mini balls from them – a little larger than a grape
3. Fry the sausage for approx. 2 mins on high heat until golden
4. Add shallots, garlic, thyme and knob of butter and cook for a further minute
5. Add kale and cook for 2 mins – meanwhile, add gnocchi to boiling water
6. Add cream to frying pan and cook for 1 minute
7. Next, add cooked gnocchi along with 2 tbsp of salted pasta water
8. Finish with parmesan cheese and cracked black pepper

Essential Tools

• Chef knives
• Chopping board
• Saucepan
• Non stick frying pan
• Tongs/spatula
• Measuring/weighing utensils

Tips/Tricks

• Pasta/gnocchi water should be heavily salted – taste like the sea!
• Adding the starchy pasta water to your sauce helps to thicken and bind the sauce to the pasta/gnocchi
• I used Italian pork sausages but you can use any type of pork sausage available
• Substitute spinach, leeks or asparagus if you aren’t a fan of kale

These wines would also pair fantastically with this recipe: