Ingredients
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1 package goat cheese gnocchi, or comparable fresh gnocchi
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Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat
3 tablespoons
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2 tablespoons tomato paste
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½ pound spicy Italian sausage, sliced into rounds
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¾ cup chicken or vegetable stock
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4 kale leaves, de-stemmed and roughly chopped
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½ cup beans
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Vermont Creamery Crème Fraîche
½ cup
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Basil leaves, roughly chopped
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Parmesan cheese, to garnish
Directions
- Bring a pot of salted water to a boil. Cook gnocchi according to package instructions. Drain; set aside
- Melt butter in large heavy saucepan over medium heat. Add tomato paste and allow it to bloom in the butter for approximately 30 seconds, or until it begins to smell very aromatic. Do not let it burn
- Add sausage; saute until it just begins to brown on edges. Add stock, kale, and beans; let simmer, stirring occasionally, 1-2 minutes or until kale has just begun to wilt. Add gnocchi; let simmer 1-2 minutes. Remove from heat.
- Stir in creme fraiche and basil. Garnish with Parmesan cheese. Serve immediately.
