Gnocchi with Spring Peas Recipe
Oberon Merlot, Napa Valley

Pair with Oberon Merlot

Prep Time: 45 min | Cook Time: 20 min

Serves: 4


1 cup Mascarpone cheese, room temperature
1 cup Parmesan cheese, grated
1 tsp salt
1/4 tsp ground nutmeg
Zest of 2 large lemons
1 large egg
1 large egg yolk
3/4 cup flour, plus extra for forming the gnocchi

Gnocchi with Spring Peas


For the gnocchi: Combine the Mascarpone and Parmesan cheeses, salt, nutmeg, lemon zest, egg and egg yolk in a bowl. Beat together until light and fluffy, about 1 minute. Gradually beat in the flour until the mixture forms a soft dough, then set aside.

Sprinkle a pie pan or rimmed baking sheet with flour. Drop teaspoon sized pieces of dough into the pan using two small spoons. Shake the pan gently to cover the dough with flour, then gently roll the pieces of dough into oval shapes.

For the sauce: Bring a large saucepan of salted water to a simmer. Meanwhile, cook the butter and salt in a heavy skillet until it begins to brown, about 2 minutes. Remove the skillet from the heat and stir in the thyme leaves, then set aside.

Carefully add the gnocchi, to the simmering water. The gnocchi should initially sink before floating to the top. Cook for 5-6 minutes after the gnocchi begins to float, then transfer the gnocchi to the hot thyme butter in the skillet. Add the peas and toss to coat. Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino Romano and serve.

© Copyright , Folio Fine Wine Partners, a Michael Mondavi Family Co., Napa, CA