Taste
Gnocchi with Basil Squash Sauce
Try this with 2021 Chardonnay
The wine's rich and complex aromas of citrus peel, fresh apples, and white peach intertwine beautifully with the herbaceous notes of the basil. On the palate, the Chardonnay's ripe pineapple and apricot flavors echo the sweetness of the squash, while its bright acidity cuts through the richness of the gnocchi and bacon. A hint of hazelnut praline in the wine complements the nutty parmesan, creating a truly harmonious pairing.
Ingredients
5 cups
zucchini or summer squash, diced into 1/2" pieces
2 tbs
butter
2 tbs
olive oil, plus more as needed
1 cup
shallots, chopped
1 fl oz
garlic, minced
1 bu
basil, chopped
1/2-1 cup
freshly grated parmesan
optional, as needed
Cream
8 oz
bacon, sliced into 1/4" lardons
to taste
Salt and pepper
to taste
nutmeg
1 lb
gnocchi (homemade or store bought)
Instructions
Gather the ingredients and place a large pot of water on the stove to boil.
Cook bacon lardons over medium-low heat until crispy. Drain fat and reserve for serving.
Meanwhile, add the oil and butter to a large saucepan over medium heat. When the butter melts, add the shallots and cook, stirring continuously, until the shallots are soft (about 5 minutes). Add the zucchini/squash to the pan and continue cooking until completely softened (about 10-15 minutes). Season with salt and pepper to taste, add garlic and cook until fragrant, about one minute.
Remove from heat, transfer to a blender with the freshly chopped basil and 1/4 cup of grated parmesan (or more to taste) and blend until smooth. Adjust seasoning to taste, and if needed, add a bit of cream to achieve desired consistency.
Once the sauce has been blended and the water comes to a boil, add gnocchi and cook to al-dente. Be very careful not to overcook your gnocchi, as they tend to fall apart.
Transfer gnocchi to a pan with the sauce toss until well coated.
Serve pasta garnished with crispy bacon lardons and a generous amount of grated parmesan cheese.
Cook bacon lardons over medium-low heat until crispy. Drain fat and reserve for serving.
Meanwhile, add the oil and butter to a large saucepan over medium heat. When the butter melts, add the shallots and cook, stirring continuously, until the shallots are soft (about 5 minutes). Add the zucchini/squash to the pan and continue cooking until completely softened (about 10-15 minutes). Season with salt and pepper to taste, add garlic and cook until fragrant, about one minute.
Remove from heat, transfer to a blender with the freshly chopped basil and 1/4 cup of grated parmesan (or more to taste) and blend until smooth. Adjust seasoning to taste, and if needed, add a bit of cream to achieve desired consistency.
Once the sauce has been blended and the water comes to a boil, add gnocchi and cook to al-dente. Be very careful not to overcook your gnocchi, as they tend to fall apart.
Transfer gnocchi to a pan with the sauce toss until well coated.
Serve pasta garnished with crispy bacon lardons and a generous amount of grated parmesan cheese.
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