Sturgeon and Sauerkraut Gnocchi Dinner
Sturgeon and Sauerkraut Gnocchi Dinner

Sturgeon and Frank’s kraut Gnocchi Dinner

By The Krautfather  

October 1, 2012

  • Prep:
  • Cook:
  • Yields: N/A


6 oz fillet of Sturgeon

32 Oz. jar of Frank's Kraut

2 fresh eggs

3 idaho potatoes

1/2 cup Canola oil

1 cup all purpose flour

1/3 cups wine vinegar, buttermilk & butter

1/2 lb fresh pitted cherries & fresh English peas

1/2 cup sliced red onion

Salt, pepper, roasted garlic, rosemary, marjoram

Sprigs chervil and dill


1Place Frank's Kraut on baking pan in low oven overnight. Next day remove and crumble, pulverize in blender.

2Gnocchi: Shred and boil potatoes. When finished, rice them.

3Add to blender with pulverized Frank's Kraut and flour.

4Knead out gnocchi dough and cut into one inch pieces. Boil. When gnocchi rises it's done.

5Marinate sturgeon in red wine, oil, marjoram, rosemary and roasted garlic.

6Rub with oil and grill on open spit, wood grill or hot pan for 1-2 minutes per side prior to serving (all four sides).

7Salad dressing: Emulsify 2 eggs, oil, buttermilk and red wine vinegar.

8Pinch salt & pepper.


1Quarter fresh cherries; add the peas and onion.

2Mix with dressing.


1Arrange Sturgeon, cover with salad, garnish with chervil and dill springs.


Nutrition Facts

Serving SizeN/A

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