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Roasted and carved CheddarWurst® on a bed of butter-seared gnocchi in a pool of roasted butternut squash puree, garnished with fresh chives and micro greens. Chefs Tips: If you cannot source micro greens, try using a chiffonade of sage leaves or baby arugula.
Step 1
Cook gnocchi and reserve.
Step 2
Place butter in a hot sauté pan. Once it is fully melted and starting to bubble and froth a little, add gnocchi. Heat until the one side of the gnocchi is golden brown, then add the chives.
Step 3
Place roasted butternut squash puree on the bottom of a clean white plate and form a pool.
Step 4
To the pool add the gnocchi and butter, top with a cooked and bias-sliced CheddarWurst®.
Dinner
Italian
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