Indulge in a perfect pairing with our ‘The Farm’ Sangiovese blend and this gnocchi recipe. The creamy butternut squash coulis and earthy mushrooms create a delightful contrast, enhanced by the crispness of sage leaves and the brightness of chive oil. The balanced acidity and red fruit notes of “The Farm” elevate each bite, creating a harmonious blend of flavors for an unforgettable dining experience.
Chef Nic’s homemade gnocchi or Store bought gnocchi (48 oz)
8 tablespoons butter
½ medium size onion thinly sliced
4 garlic cloves sliced
1 small butternut squash, peeled and cut into large cubes
¼ teaspoon anise seeds
¼ teaspoon ground cinnamon
1 cup water
1 cup heavy cream
Salt and ground white pepper to taste
1 cup mixed mushroom (such as shiitake or cremini)
½ cup Pecorino pepato cheese
12 sage leaves, fried or finely chopped
1/4 cup Baby arugula or microgreens
2 bunches chives, chopped
¼ cup olive oil
Butternut Squash Coulis
Heat a medium size saucepan, add butter and melt. Add onions and garlic, cook for 5 minutes.
Add butternut squash, anise and cinnamon, cook for 10 minutes, stirring often.
Add water and bring to a low simmer for 5 minutes.
Add cream and continue to simmer until squash is tender.
Place mixture into a blender until it becomes smooth and creamy.
Return blended butternut squash coulis to the saucepan and season with salt and pepper to taste.
Adjust consistency with more heavy cream if necessary, it should be a lighter consistency than soup. Reserve until needed.
Chive Oil
Transfer chives and olive oil to a blender and blend until smooth.
Strain mixture through cheesecloth or very fine strainer.
Discard solids and reserve strained chive oil.
Plating
In a medium stock pot add about 1 gallon of water and 4 tablespoons of kosher salt, bring it to a simmer.
Add gnocchi in small batches and cook 4 to 5 minutes or until they float to the top. Using a slotted spoon remove gnocchi and place on an oiled sheet pan with parchment paper.
Heat 4 tablespoons of olive oil in a medium size non-stick pan, add mushrooms and sauté for 5 minutes, add gnocchi and cook for 5 minutes, season with salt and pepper to taste. Reserve for plating.
Place the heated butternut coulis on center of each plate, add microgreens then gnocchi and top with mushrooms.
Shave pecorino cheese, add fried sage leaves and finish by drizzling chive oil around the plate.
(optional: add edible flowers like pansies or any other you like)
Enjoy!
8466 St. Helena Highway
Rutherford, CA 94573
