The flavors of plum and black cherry with a hint of cedar in the Amici Cellars Pinot Noir make a perfect pairing with the gnocchi's earthy notes of browned butter and caramelized pancetta in this recipe. For a quick and easy preparation, use a high quality pre-made gnocchi available in gourmet food markets. Or follow Chef Adamson's delicious homemade potato gnocchi recipe below.
In boiling salted water, add the shucked peas and cook them until they are tender and sweet. Remove from the water and set aside in the refrigerator; do not shock in cold water. In the same water, add a handful of gnocchi and cook until they float. Immediately remove the gnocchi and allow to cool on a plate or sheet pan; drizzle with olive oil. Repeat until all gnocchi are poached. Set aside.
Place the pancetta in a large non-stick sauté pan and cook until tender and caramelized. Remove the pancetta and set aside, keeping as much of the rendered fat as possible.
Place half a tablespoon of the butter into the hot sauté pan. Add about half of the gnocchi and cook until well browned; turn and brown on the other side, then remove and set aside. Repeat until all gnocchi are seared. Add the garlic to the sauté pan and cook until fragrant. Add the gnocchi back to the pan, then add the blanched peas and pancetta and toss with parmigiano-reggiano cheese. Serve with Amici Cellars Pinot Noir Mendocino.
Ingredients below are per pound of milled russet potato. Start with approximately four medium russet potatoes to make one pound of milled potato.
Wash and prick the potatoes with a fork several times. Bake the potatoes in 425 degree oven. When potatoes are tender, remove from oven, and cool for ten minutes; slice in half. Remove the potato pulp from the skin and place into a food mill or potato ricer. Pass the potatoes through the mill, and then weigh the milled potatoes. Place approximately one pound of milled potatoes into a bowl, and then add the flour to gently incorporate; the mixture will become crumbly. Whisk the egg yolks, and then add whisked yolks, parmesan, nutmeg, and salt to the potato-flour mixture, and again gently incorporate. Knead the dough until it forms a loose mass. Incorporate more flour if the dough seems wet or sticky.
When the dough has come together and all the ingredients are incorporated, shape into an oval and cover with a damp cloth. Line a sheet tray with parchment paper. With a pastry cutter, cut a small (approximately 2”x2”) piece off of the dough and sprinkle with flour. Roll into a cylindrical piece, approximately one-half inch diameter, using additional flour as needed to keep the cylinder from sticking. Using the cutter cut ½” pieces and then roll gnocchi gently on a fork or grooved gnocchi board and place on the parchment lined sheet tray. Place tray in freezer until gnocchi are frozen, then move to plastic freezer bag, and return to freezer until ready to cook. When ready to use, remove from freezer and let stand at room temperature for five minutes. Gnocchi will keep frozen for up to a month.
One pound of dough will make approximately 100 half-inch gnocchi, or 4 generous portions as a main course.