Pork Sausage and Kale Gnocchi
Serves: 2 Prep: 10 mins Cook: 10 mines Pair: Special Release Sangiovese
Ingredients
3 pork sausages
100g shallots – thinly sliced
60g kale – roughly chopped
250ml heavy cream
2 cloves garlic – crushed
250g gnocchi
2 sprigs thyme
Salt
Parmesan cheese
Black pepper
Oil
1 knob butter
Method
- Put water on to cook gnocchi
- Remove sausage meat from casings and make mini balls from them – a little larger than a grape
- Fry the sausage for approx. 2 mins on high heat until golden
- Add shallots, garlic, thyme and knob of butter and cook for a further minute
- Add kale and cook for 2 mins – meanwhile, add gnocchi to boiling water
- Add cream to frying pan and cook for 1 minute
- Next, add cooked gnocchi along with 2 tbsp of salted pasta water
- 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:
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Everything old is new again, and in this case, for good reason! We’ve blended our Hunter-grown shiraz with Tumbarumba Pinot Noir to showcase the best of both regions.
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A small parcel of Tempranillo was transplanted on our Lovedale Road property from a friend’s vineyard in 2018. Transplanting is not common practice in viticulture, and certainly not the style of transplanting that involves the back of a ute and some precariously placed occy straps.
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In 2000, our Lovedale Road (LDR) vineyard began its life, with Merlot being one of the pioneering varieties planted on the former cattle grazing land that Joss and Anna De Iuliis had so thoughtfully regenerated. This Merlot, a particular favourite of Joss, is crafted by Mike – a son’s way of bringing his dad joy.
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