Peju's Pillows of Ricotta Gnocchi with English Peas

Peju Province Winery Pillows of Ricotta Gnocchi with English Peas

Gnocchi are Italian dumplings made from potato and flour, try them with ricotta cheese, chives and sweet English peas.

Servings: 10

Pair With: Chardonnay, like the Peju Province Winery Estate Bottled Chardonnay, Napa Valley.

Source: Courtesy of Peju

INGREDIENTS

5 lbs. large Idaho potatoes

2½ cups all-purpose flour

1 tbsp. sea salt

1 tbsp. black pepper

3 eggs (beaten)

1½ cups ricotta cheese

½ cup butter

5 cups English sweet peas (shelled)

¼ cup chopped chives

1 lemon (juiced)

Salt and pepper

DIRECTIONS

 

  1. Boil potatoes, until they are tender; peel them while still hot.
  2. Cut into large dice and place in a preheated oven 400 degrees and dry out for 5 to 10 minutes.
  3. Place potatoes in a ricer into a large bowl.
  4. Mix the riced potatoes with flour, sea salt, pepper, egg and the cheese.
  5. Roll into a long log and cut the log in half.
  6. Wrap with plastic and refrigerate for 30 minutes.
  7. To shape the gnocchi: place one log onto a floured surface and roll into a large cigar size and cut about 1/2" wide using a knife or bench scraper.
  8. In a large stock pot of salted boiling water add gnocchi.
  9. You will know when the gnocchi is finished when it will rise to the top.
  10. Place drained gnocchi in sauté pan with a small amount of olive oil.
  11. Once the gnocchi are seared, add butter, peas, lemon juice and season to taste

Recipe Courtesy Of

Peju

Through passion and hard work, the Peju family has transformed their 30-acre Rutherford Estate into Peju—a wine, architecture, and art lover’s paradise.