Gabrieau's Bistro, Antigonish, NS
This recipe for Italian Sausage & Potato Gnocchi featuring roasted red pepper, grilled fennel, sun-dried tomatoes, roasted garlic, wine, herbs, and goat cheese from Chef Mark of Gabrieau’s Bistro in the quaint town of Antigonish is a fabulous pairing for Jost 4 Skins. The fruitiness and hint of residual sugar in 4 Skins balances the spice of the sausage and can also hold up to the sweet nature of the fennel and red pepper used in the dish.
- 1 tbsp oil
- 1 tbsp onion, diced
- 1 tsp roasted garlic
- pinch chili flakes
- 2 oz roasted red peppers,diced
- 2 oz sun-dried tomatoes, julienned
- 1/2 tsp oregano
- 1/2 cup blanched fennel, julienned
- 1 cup Italian sausage, cooked & sliced
- salt & pepper
- 1 oz white wine
- 3 oz tomato sauce
- 2 cups potato gnocchi blanched (hot)
- 2 tbsp goat cheese crumble
- parmesan cheese
- chopped parsley
Heat oil in a sauté pan on medium heat.
Add onions, garlic, chili flakes, red peppers, sun-dried tomatoes, oregano, fennel, and Italian sausage.
Season with salt & pepper and sauté slowly for 3-4 minutes.
Add white wine and reduce by half
Add tomato sauce and gnocchi.
Simmer for 2 minutes until the sauce coats the gnocchi.
Transfer to plate or bowl and top with goat cheese, grated parmesan cheese, and chopped parsley.