Fall is here and that means it’s time for warm, comforting foods. Enjoy this classic recipe, courtesy of Chef Britny, along with your 2015 Napa Valley Merlot.
Here’s why it works, according to Chef: “The mushrooms are an earthy, umami flavor that marries really well with the savory tones in the Merlot. The buttery, caramelized gnocchi tone down youthful tannin and allow the fruit to become more prominent. Finally, the aged pecorino has a sharp saltiness that pairs excellently with red wines. Enjoy!”
FOR THE GNOCCHI:
Boil the potato in salted water until soft. Drain and let sit in the pot over low heat to evaporate extra water, about 2 minutes. Remove from heat and put potato through a ricer, or mash very well with a masher. While potato is cooling, whisk ricotta, egg, and lemon zest together, then add potato. Whisk thoroughly, then add salt, pepper, and flour and fold into the mixture until a dough forms. Turn onto a floured surface and knead gently a few times until dough comes together. Working in batches if necessary, roll the dough out into snake-like ropes, about ½ inch wide, and cut into pieces 1 inch long. Once all the gnocchi is cut, bring a pot of water to boil, add gnocchi and cook until they float, anywhere from 30-45 seconds, then drain. For the mushrooms, melt 2 tbsp butter and saute the mushrooms until browned. Season with thyme, rosemary, salt and pepper. In a separate skillet, heat the remaining 2 tbsp butter and saute the cooked gnocchi until browned. Season with salt and pepper, and finish with parsley. Toss the gnocchi and mushrooms together, plate, and garnish with shaved pecorino. Serves 4 – 6