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Gnocchetti Sardi in Octoberfest Beer Cream Sauce with Roasted Chicories & Sausage

This easy 30 minute recipe is fall on a plate! We love the way the Sam Adams octoberfest beer brings out the nutty sausage and mustard flavors.

Ready to serve in: 30 minutes
Serves: 4 Adults


1 package (13.7oz) of fresh Trenchers Farmhouse Gnocchetti Sardi pasta 

1 large head of radicchio

2 link of sweet Italian style sausage

2 cloves of garlic

½ cup heavy cream

1 cup Sam Adam’s Octoberfest Beer

2 tbsp dijon mustard

1 tbsp maple syrup

1 tsp dried thyme

1 tbsp extra virgin olive oil (EVOO)

1 tbsp balsamic vinegar

Black pepper

1 bunch fresh chives

Kosher Salt, to taste

Parmigiano Reggiano to taste


Prepare the ingredients, keeping them all separate. Finely dice or grate the garlic cloves and slice the radicchio into ½ inch strips. Remove the sausage from the casing and crumble. 

Bring a large pot of water to a boil, season generously with salt. Cook Trenchers Farmhouse “Gnocchetti Sardi” pasta until al dente. Drain and set aside, reserving 1 - 1 ½  cups of pasta water for later use. 

In a large saute pan over medium heat, add 1 tbsp of EVOO and saute the crumbled sausage until golden brown. 

Add the grated garlic with a pinch of salt. Allow to cook on medium heat for 1 minute until just fragrant. 

Add the sliced radicchio with a pinch of salt. Saute until wilted, about 2 minutes then deglaze the pan with 1 bottle of Sam Adam’s Octoberfest beer. Cook until the liquid is reduced by half, about 5-8 minutes.  

Add dijon mustard and cream. Stir and allow to cook together until the sauce slightly thickens to coat the back of a spoon about 3-5 minutes. 

Add 1 tbsp of maple syrup and balsamic vinegar and stir into the sauce. 

Add the cooked Gnocchetti Sardi pasta along with 1 cup of pasta water into the pan. Bring to a simmer until the sauce thickens and coats the pasta. 

Taste & Season with any additional maple, salt and balsamic vinegar as desired. Fold in the chopped chives.

Buon Appetito!

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