Ricotta, Egg, Course Black Pepper, Salt, Nutmeg, Flour, Sage, Butter, Kale, Cauliflower, Garlic, Pecorino Romano, Lemon, Crab
How We Got Here:
The Gnocchi are handmade starting with fresh ricotta, egg, and the spices. Slowly we sift in the flour until a sticky dough is formed. Using as little flour as possible (this creates the light and cloud like texture) we knead the dough and form into logs. We shape on a gnocchi board, blanch and shock. For the brown butter, first we melt the unsalted butter and let it begin to simmer. Once it begins to bubble we add the chiffonade sage. We then simmer until the butter is golden brown and has a nice sweet nutty flavor. All the remaining ingredients are carefully prepped and packaged ready for you, the @home chef, to finish the dish. Enjoy!
Sommelier Doug Smith’s
Tasting Notes/Recommended Wine Pairings
Wine Recommendation: :