 |
|
|
|
|
|
|
 |
 |
 |
 |
 |
 |
|
|
|
|||
|
|||
|
Gnocchi With Red Sauce Serve with Stevenot Cabernet FrancServes 6 as a side dish GNOCCHI 1 lb. ricotta cheese 1 egg, beaten ¼ teaspoon salt 1¾ cups flour 1 tablespoon olive oil Grated Parmesan cheese RED SAUCE 2 tablespoons butter ¾ cup chopped onions 1 clove garlic, minced 1 beef bouillon cube 1 8-oz can tomato sauce ¼ teaspoon each of: parsley, sage, rosemary and thyme 1 1-lb. can of tomatoes, undrained For the sauce: heat butter and sauté onions and garlic until soft. Add remaining ingredients and simmer uncovered, stirring occasionally, for 30 minutes. For the gnocchi: mix together the ricotta cheese, egg, salt, flour and oil to make a dough. Cut off small pieces and roll with hands on floured board until the size of a bread stick. Cut into 1-inch pieces and curl by rolling with a fork. Place on a floured sheet of wax paper and refrigerate until ready to cook. Drop gnocchi into boiling salted water and cook until the gnocchi comes to the surface, 3 to 5 minutes. Remove with a skimmer and drain. Serve with Red Sauce, grated Parmesan cheese and a glass of Stevenot Cabernet Franc and enjoy. |
|
|
209 728-3436 winery | 209 728-0638 tasting room