Thursday, February 17, 2011

Sweet Potato Gnocchi with Saag's Basil Cracked Pepper Sausage, Kale, and Shitake Mushrooms

A big day in the culinary world--James Beard has announced their 2011 Semifinalists!

There are a lot of heavy hitters are on this list. However, I'd like to extend a special shout out to Baru 66 in Windsor Heights, IA and Chef David Baruthio for their nomination for Best New Restaurant. I had a fabulous meal there in November, and was very impressed with their food.

Now, on to more important business--what recipe do I have for you today?
Saag's Naturals Basil Cracked Pepper Sausage
Inspired by my sausage shipment from Saag's, I decided to whip up a wintery, earthy dish. First, I made sweet potato gnocchi, a nice twist on standard gnocchi. Then, I sauteed Saag's Naturals Basil Cracked Pepper Sausage with some fresh kale and baby shitake mushrooms from the farmers market. Combine and serve!

The result? A fabulous dish that had Kuzak, my husband, going back for seconds, and noshing on leftovers for breakfast the next morning. The sausage was delicious--juicy, full of spicy pepper and great basil flavor (I've been very impressed with their products--super flavorful and great spices). It also went perfectly with the sweet potato, kale, and mushroom flavors. Enjoy!

Saag's Basil Cracked Pepper Sausage with Sweet Potato Gnocchi, Kale, and Shitake Mushrooms
Serves 6 people
Cooking time (not including gnocchi) about 15 minutes
Print Recipe

1 package Saag's Basil Cracked Pepper Sausage (4 sausages), chopped
1 recipe sweet potato gnocchi
2 cups baby shitake mushrooms (chopped would large shitakes work, too)
2 cups kale, chopped
2 garlic cloves, chopped
2 tablespoons extra virgin olive oil
salt and freshly ground pepper

In a saute pan, heat the olive oil over medium heat. Add the garlic and saute for one minute. Next, add the sausage and saute until they warm and become fragrant. Add the kale and shitakes, cooking until tender (about four minutes). Season to taste with salt and freshly ground pepper.

Add the cooked gnocchi and saute for a few more minutes. Check seasoning (salt and pepper). Spoon into a wide bowl and enjoy!

Source for Ingredients
basil cracked pepper from Saag's

organic kale and baby shitake mushrooms from West Hollywood Farmers Market

Wine Pairing
Auteur 2007 Sonoma Coast Pinot Noir--this dish called for a wine with an earthy character, and this pinot stood up to the task. Truth be told, I have yet to meet a bottle of Auteur that I haven't loved. This one proved no exception.

1 comment:

  1. looks wonderful. Never thought of making a sweet potato gnocchi. I favorited this one for later for sure.