Yukon Gold Gnocchi and Winter Asaparagus with Italian Cab-Sav Reduction
A few weeks ago, I wanted to make gnocchi. However, as I dove into learning about the technique of a good homemade fresh gnocchi, I learned that a ricer is essential. It is literally the key to make the texture light and and ‘pillowy’. So I went to Amazon.com and ordered up the one with the best durability reviews. Then I dove into an easy recipe from the one and only Mario Batali, the dude is a genius! Here’s the recipe I followed (Mario B’s Gnocchi ) it’s simple enough and makes a TON. My family of 4 only was fed by a 1/3 of the amour that this recipe made, the rest is waiting in the fridge for left overs. #yum
Now for the Italian Sausage, Cabernet Sauvignon & Coriander reduction:
- 1/2 yellow onion – diced
- 3 carrots – 2 fine diced – 1 slivered and set aside
- 1 bunch of asparagus. Clip the tails & discard, chop lower 1/2, keep the top 3″ and set aside.
- 4 large button mushrooms – diced
- 4 Chicken Italian Sausage Links – Diagonal Cut
- 1 can tomato sauce
- 3 cloves of garlic – diced
- 1/2 cup Cabernet Sauvignon wine
- Spices: Red Pepper, Smoked Paprika, Coriander, Thyme, Basil, & salt/pepper
- Sauté all above items in 2tb coconut oil
- Add 1 cup water & 2 chicken bullion cubes, put lid on & let simmer as the pan de-glazes.
- Season to taste and let the sauce reduce – (Keep it on simmer)
Now time to bring it all together:
- In a separate pan with coconut oil, sauté the slivered carrots and tops of the asparagus
- Season with a little salt and pepper
- Add a splash of water and steam for about 30 seconds, then add a handful of gnocchi and toast them with the veggies.
- On a paper plate, put the veggies in the gnocchi in the middle, cascade the Cabernet coriander reduction on the side of the gnocchi, and finish with fresh Parmesan.
This dish’s tastes and textures surprised me; from the snap of the veggies, to the depth of the reduction, paired with the light rich airy chew of the gnocchi, and was rounded off with the salty finish of the Parmesan cheese.
I hope you enjoy as much as I did.
-Paperplate Chef
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