Fresh Start: Beaver Creek Cabernet Paired with Ricotta and Egg Gnocchi
Organic and Biodynamic wine has made it to the main street. Without the funk, or the quirks, usually associated with Organic or Biodynamic wine this is just, a really good California Cab with a healthy bonus.
Beaver Creek Vineyards, Fairytale, Cabernet Sauvignon. 2014
This wine is a pure expression of nature; and Organic & Biodynamic practices. Made from a blend of 91% Cabernet Sauvignon, 5% Petite Sirah, and 4% Cabernet Franc, grown at Horne Ranch vineyard, situated in shadows of Mount Saint Helena in Lake County. Horne Ranch has a unique mix of rich, volcanic soil and mountain valley loam, with a micro climate influenced by its 1000 foot elevation and, surrounding mountains, and valley streams.
The work by nature and the care and expertise by the wine making team of Beaver Creek have made a wine that’s offers plush, round aromas and flavors of blackberry, black cherry, cassis, and herbs, with a touch of mocha, surrounding fine, well integrated tannins and balanced acidy enhanced, by 12 months of aging in 15% New French Oak.
This wine is approachable now and well and will age gracefully .Certified Organic & Biodynamic, No Sulfites Added. A gotta try at $17.99.
Vegetarian, Ricotta and Egg Gnocchi with Olives, Capers, in Tomato Sauce
What you will need:
For the Gnocchi:
2 lb. medium Yukon Gold potatoes, scrubbed
1 2/3 cups all-purpose flour, plus more for dusting
7 tbsp. ricotta
2 tsp. kosher salt
For the Sauce:
2 tbsp. extra-virgin olive oil, plus more for drizzling
1/2 tsp. crushed red chili flakes
4 cloves garlic, minced
1 bay leaf
1 medium yellow onion, minced
1 sprig rosemary
6 tbsp. unsalted butter, cubed
2 (28-oz.) cans whole peeled tomatoes, rushed by hand
Kosher salt and freshly ground black pepper, to taste
3/4 cup pitted green Castelvetrano or Gaeta olives, pitted and halved
1/3 cup finely grated Pecorino Romano, plus more for serving
1/4 cup capers, rinsed and roughly chopped
2 tbsp. roughly chopped wild or regular oregano
How to prepare it:
(In a pinch for time you can purchase very good pre made Gnocchi and skip steps 1 & 2)
Step 1: Boil potatoes in a 4-qt. saucepan of water. Reduce heat to medium-high; simmer until potatoes are tender, 25–30 minutes, and drain. When cool enough to handle, peel and pass the potatoes through a potato ricer into a bowl. Add flour, ricotta, salt, and eggs; using your hands, mix until a smooth dough forms. If dough is sticky, add more flour, 1 tbsp. at a time, as needed.
Step 2: Transfer dough to a lightly floured surface; quarter dough. Working with one-quarter dough at a time, use your hands to roll dough into a 3⁄4"-thick rope. Cut rope crosswise into 1" gnocchi; transfer to a flour-dusted, parchment paper—lined baking sheet. Separate gnocchi to prevent sticking. Cover with plastic wrap; chill until ready to cook.
Step 3: the sauce, Heat oil in a 6-qt. saucepan over medium. Cook chili flakes, garlic, bay leaf, onion, and rosemary until vegetables are soft, 6–8 minutes. Add butter, tomatoes, and salt; simmer until thickened, about 1 1⁄2 hours. Discard bay leaf and rosemary; keep sauce warm. Bring a large pot of generously salted water to a simmer over medium-high. Cook gnocchi, all at once, until they float, 2–3 minutes. Stir olives, pecorino, capers, and oregano into sauce. Using a slotted spoon, transfer gnocchi to sauce; season with salt and pepper and stir to combine. Divide gnocchi between serving bowls; drizzle with olive oil and sprinkle with pecorino.
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