1large honey crisp applepeeled, cored, and coarsely diced.
1tablespoonchopped Italian parsley leaves. Plus additional for garnish if desired.
1/4cuptoasted walnut pieces
grated Havarti cheese for topping
Instructions
Using large skillet, brown sausage over medium heat.
Midway through browning process, add shallot and sauté till soft and translucent and sausage fully browned. Remove from heat and set sausage and shallot mixture aside.
Using same skillet, over low heat melt butter and add sage. Stir and sauté gently for about 2 minutes, do not overcook, remove from heat and set aside sausage mixture.
Using same skillet, over medium-low setting, heat apple butter. Add cream and slowly but thoroughly stir until homogenous.
Add wine and cider and stir in.
Add sausage, shallots, and sage to sauce.
Stir in crushed red peppers, black pepper, and parsley leaves.
Add apple and continue to stir over low heat.
Prepare gnocchi as directed.
Serve in warm bowls, top with toasted walnuts and grated Havarti.
Garnish with optional sage and Italian parsley if desired.
Notes
Adjust consistency of sauce with cream, wine, or cider, as the sauce cooks and you are preparing the gnocchi.Salad suggestion: Mixed greens with sautéed fennel, tasted walnuts, and crumbled goat cheese,j topped with an aged balsamic vinaigrette.