Gnocchi with Morteau sausage IGP, Comté AOP and Vin Jaune
Difficulty level: easy
Servings 4 people
Ingredients
- 400 g gnocchi costs
- 150 g Morteau sausage
- 100 g of County grated
- 20 cl of yellow wine
- 20 cl poultry juice
- 1 c. tbsp butter soft
- 1 c. tbsp olive oil
- 1 g salt END
- 1 g pepper ground black
- 1 branch thyme costs
Instructions
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Cut the Morteau sausage into thin slices.
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Heat the olive oil and butter in a pan. Sear the Morteau slices until lightly browned.
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Add the vin jaune and reduce by half over medium heat. Add the poultry juice and continue reducing until syrupy.
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Bring a large pot of salted water to a boil. Cook the gnocchi until they rise to the surface, then drain.
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Add the gnocchi to the pan with the sauce and mix gently. Add the grated Comté and mix until the cheese melts slightly. Season with salt, pepper and add the sprig of thyme to flavor.
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Serve hot with a drizzle of reduced juice on top.
Trick
Do not overcook the gnocchi so that they remain soft.
Add a few knobs of butter at the end of cooking to thicken the sauce and add creaminess.
© Philippe Hiest – Image & Associés for Morteau IGP Sausage
