Most individuals think of Gnocchi as an Italian potato dumpling, and yes this is the more popular of the dumplings but most countries have their own recipes for dumplings. The Parisienne Gnocchi is a French recipe typically served with a Béchamel or Mornay Sauce and baked. As you can imagine dumplings baked with cheese sauce is out of this world, but I went a little different direction and served the gnocchi with a Bolognese sauce (Italian meat sauce) as with the gnocchi Bolognese has many different forms. The more traditional Bolognese consists of beef, pancetta, onions, tomato, broth, white wine, milk or cream. I stayed some what true to the traditional recipe but added a few twists. The most exciting part of learning this dumpling recipe is that it uses the same base as cream puffs and eclairs. Hope you enjoy….Jason
Amy’s Wine Picks
Top Pick: Brunello di Montalcino. One of my favorite descriptors for Sangiovese is stewed tomatoes (which I get made fun of for frequently), which complement the crushed tomatoes in Chef Mcleod’s Parisienne Gnocchi. Other typical aromas include sour red cherry, red licorice or Twizzlers (yes, another favorite descriptor), fennel bulb, stewed black tea and twigs. Unfortunately, Brunello usually costs a pretty penny, but is well worth the investment. Some of my favorite producers are Valdicava, Mastrojanni and Banfi.
Playing it safe: California Pinot Noir. Typical aromas include red fruit, such as cherries, strawberries and cranberries, violets, tomato leaf, bacon fat and black tea. I recommend Belle Glos “Meiomi” and Calera for everyday wines, Failla and Walter Hansel for a treat, and Kosta Brown (if you can find it) for a splurge. I could honestly recommend dozens more, but these should get you started.
Off the beaten track: Tenuta delle Terre Nere, Mount Etna, Sicily. The flavors are basically a cross between Pinot Noir and Nebbiolo. How could you go wrong? Located on Sicily’s Mount Etna, it is a recently re-discovered region that is believed to be the highest vineyards in Italy and Europe. The late-ripening indigenous Nerello Mascalese and Nerello Capuccio yield wines of notable aromatic complexity. It is aged in 25 percent new French oak and in a classic Burgundian style.