ZD Wines - Napa Valley Winery, California featuring Chardonnay, Cabernet, Merlot, and Pinot Noir

Napa Valley Grille's Potato Gnocchi

with Maytag Blue Cheese Cream and Pancetta or an Herb Marinara and Grana Padano

paired with ZD Reserve Pinot Noir, Carneros

Executive Chef Michael Reardon

Ingredients:
Gnocchi
2 1/2 lbs of potatoes, peeled, boiled and mashed (approx. 18 large russet potatoes)
3 egg yolks per 1 lb of potato
1 whole nutmeg freshly ground
1/2 cup grated Parmesan
1 1/2 lbs all purpose flour (best to add 1 lb at a time, folding into potato, egg mixture by hand)
Salt and pepper to taste

Maytag Blue Cheese Cream and Pancetta Bits
2 cups Maytag Blue Cheese (crumbled)
2 cups heavy cream
Pinch black pepper
1 Tbls. Italian parsley (chopped)
1 lb pancetta (sliced 1/4 in. thick)

Herb Marinara and Grana Padano
2 med. cans of tomatoes (San Marzano style)
1 Tbls. garlic (chopped)
1 Tbls. thyme (chopped)
1 Tbls. oregano (chopped)
1/4 cup basil (Julienne)
1/4 cup extra virgin olive oil
Salt & pepper to taste
1 Tbls. butter
1/2 lb Grana Padano Cheese

Gnocchi:
Start by mixing in stainless steel bowl, then move onto table adding flour at one pound increments work into large ball, stick finger into dough, if too sticky add small amount of flour and work into mixture then let rest 10 min. Cut off chunk and roll out into long snakes, use bench scraper or knife and cut into 1 inch pieces, roll on gnocchi board (optional) onto floured sheet pans with parchment paper, store in freezer. To cook, bring salted water to boil, drop gnocchi in for about 3 min. or until floating, strain, add to sauces.

Maytag Blue Cheese Cream and Pancetta Bits:
Bring cream to boil (then down to a simmer) and slowly add blue cheese (stirring). After all cheese is melted, add pinch of black pepper and stir in parsley. Dice the pre sliced Pancetta into small pieces. Render (cook slowly) until golden brown, strain. Garnish on top of gnocchi.

Herb Marinara and Grana Padano:
In large saucepan, heat olive oil, add garlic and toast to a golden color. Add thyme and oregano (will make cracking sound) very quickly add tomatoes and stir. Let simmer for 30 min. (stirring occasionally) Stir in basil and butter until butter melts, add salt and pepper to taste. Garnish with shaved Grana Padano.

Serve with ZD Reserve Pinot Noir
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