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Gnocchi with Crispy Sausage & Swiss Chard

Check your local PBS and Public Television listings &                                                 Create TV for George Hirsch Lifestyle


As winter rolls in this weekend, enjoy this warming dish made with simple, yet quality ingredients to prepare during the holiday season. 

Ingredients for Gnocchi, Sausage and Swiss Chard 

George’s Gnocchi with Crispy Sausage & Swiss Chard 

Makes 6 servings

chefgeorgehirsch.com | georgehirschlifestyle 

1 Tablespoon Olive Oil

8 ounces Italian Sausage, cooked whole, cooled then sliced thin

4 cups Swiss Chard, Tuscan Kale, or spinach; washed, green leaves roughly chopped

8 cloves caramelized garlic

2 apples, 1 green / 1 red, chopped small

2 fresh sage leaves

1 pound gnocchi

½ cup of water from gnocchi

¼ cup Parmesan cheese or to taste

Fresh ground black pepper 

Pre heat a large sauté pan to medium high heat.

Heat a large pot of water to a boil.

To the sauté pan, add 1 Tablespoon olive oil, sliced sausage and cooked until sausage begins to crisp and brown. Remove sausage and add remaining olive oil, kale, apples and sage. Cover and cook for 5 minutes or until kale and apples soften.

Meanwhile, add gnocchi to the boiling water and simmer for 5-6 minutes. Remove gnocchi with a strainer and add to the kale. Top with crispy sausage and Parmesan cheese.

George’s Gnocchi with Crispy Sausage & Swiss Chard


Lamb Osso Buco with Mousseline Potatoes as seen on George Hirsch Lifestyle

Osso buco is a traditional Milanese dish made with veal shanks, and is just as good or even better when prepared with lamb. Cooking with a low and slow braise is the key to a good tender lamb shank. And, while the lamb slowly cooks you can improve on the osso buco by preparing my Mousseline Potatoes as a side. Both are warm and comforting! 

George Hirsch's Lamb Osso Buco 

Lamb Osso Buco with Mousseline Potatoes

Makes four servings

chefgeorgehirsch.com | George Hirsch Lifestyle TV Series 

4 whole lamb shanks 

2 Tablespoons olive oil

1/4 cup carrots, chopped

1/4 cup onion, chopped

1/4 cup celery, chopped

10 cloves garlic, peeled and sliced

1/4 cup Balsamic vinegar

1/4 cup tomato sauce

2 cups chicken broth

1 Tablespoon rosemary

1 teaspoon thyme

Pinch of fresh ground black pepper and sea salt

Click For Mousseline Potatoes Recipe

Preheat large saucepan.  

Add olive oil and brown meat on all sides.  Add onions, garlic, carrots, celery and cook until light brown.  

Add vinegar and reduce for two minutes.  Add tomato sauce, broth, rosemary and thyme.  Cover and cook meat for two hours at a gentle simmer. The lamb shanks are fully cooked when the meat becomes flaky and shrinks away from the bone. Add fresh ground black pepper and sea salt to taste.

Mousseline Potatoes from George Hirsch Lifestyle TV Series

Serve the cooked lamb shanks with sauce and vegetables on top of hot, steamy mousseline potatoes. 


Eggplant & Squash Gratin as seen on George Hirsch Lifestyle

On George Hirsch Lifestyle Tuesday, December 16th tune-in to Create TV channel 7:30AM & 1:30PM EST episode From Our Soil. I’ll inspire you for the holiday season with my Eggplant & Squash Gratin, a hearty lasagna like dish. Watch as I prepare several dishes from the garden and local farms. 

Eggplant & Squash Gratin from George Hirsch Lifestyle TV series