Simple Way to Make Any-night-of-the-week Fullblood Wagyu Bratwurst with Gnocchi

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Speedy Fullblood Wagyu Bratwurst with Gnocchi. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Fullblood Wagyu Bratwurst with Gnocchi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fullblood Wagyu Bratwurst with Gnocchi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Fullblood Wagyu Bratwurst with Gnocchi using 14 ingredients and 5 steps. Here is how you can achieve that.

Ingredients and spices that need to be Get to make Fullblood Wagyu Bratwurst with Gnocchi:

1. 1 Package Double 8 Cattle Company Fullblood Wagyu Bratwurst
2. 12 OZ Lager Beer
3. 8 OZ Water
4. Gnocchi
5. 1 Potato (cut into half-inch pieces)
6. 1 CUP All-purpose Flour
7. 1 Egg
8. 1 TSP Kosher Salt
9. 1/2 TSP Freshly Ground Black Pepper
10. 1 TBSP Butter
11. Mustard Cream Sauce
12. 4 CUP Heavy Cream
13. 2 TBSP Stone Ground Mustard
14. Kosher Salt & Freshly Ground Black Pepper (to taste)

Instructions to make to make Fullblood Wagyu Bratwurst with Gnocchi

1. 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.
2. 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.
3. 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.
4. 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.
5. 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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