Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, fullblood wagyu bratwurst with gnocchi. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Fullblood Wagyu Bratwurst with Gnocchi is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Fullblood Wagyu Bratwurst with Gnocchi is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook fullblood wagyu bratwurst with gnocchi using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Fullblood Wagyu Bratwurst with Gnocchi:
- Make ready 1 Package Double 8 Cattle Company Fullblood Wagyu Bratwurst
- Prepare 12 OZ Lager Beer
- Prepare 8 OZ Water
- Prepare Gnocchi
- Take 1 Potato (cut into half-inch pieces)
- Take 1 CUP All-purpose Flour
- Get 1 Egg
- Make ready 1 TSP Kosher Salt
- Take 1/2 TSP Freshly Ground Black Pepper
- Make ready 1 TBSP Butter
- Prepare Mustard Cream Sauce
- Make ready 4 CUP Heavy Cream
- Take 2 TBSP Stone Ground Mustard
- Prepare Kosher Salt & Freshly Ground Black Pepper (to taste)
Instructions to make Fullblood Wagyu Bratwurst with Gnocchi:
- 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.
- 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.
- 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.
- 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!
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