Basil Ricotta Gnocchi in a Rosé Sauce

BASIL PESTO INGREDIENTS

• 2 cups basil leaves
• 1/2 cup toasted pine nuts
• 1 garlic clove (or more if you love garlic)
• 1/3 cup grated Parmesan cheese
• Salt and pepper to taste
• 3 ice cubes
• 2 tablespoons fresh lemon juice
• 1/3 cup olive oil (or more to desired consistency)

BASIL PESTO INSTRUCTIONS

1. In a food processor or handheld immersion blender, combine all ingredients together and pulse until combined.
2. Slowly drizzle in additional olive oil until mixture reaches desired consistency.
3. Season with salt and pepper.

SAUCE INGREDIENTS

• 1/4 cup extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 shallot or 1/2 a small yellow onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 teaspoon dried oregano
• 1-2 teaspoons crushed red pepper flakes
• 1/3 cup tomato paste
• 1 tablespoon flour
• 1 cup Fort Berens Rosé
• 1/4 cup basil pesto (add more if desired)
• kosher salt and black pepper to taste
• 3/4 cup 18% cream or canned coconut milk
• 2 tablespoons unsalted butter
• 1/4 cup grated Parmesan cheese, plus more for serving
• 1/3 cup fresh basil, roughly chopped

SAUCE INSTRUCTIONS

1. In a large shallow skillet, preheat olive oil and butter together on medium heat.
2. Add shallots and sauté for 3 minutes or until rendered down. Add the garlic, oregano, and red pepper flakes, and cook for an additional 2 minutes.
3. Incorporate tomato paste and flour and cook down for 2 more minutes. Pour in Fort Berens Rosé and render down until a smooth sauce forms.
4. Salt and pepper mixture to taste, add in cream, basil, butter, and Parmesan cheese and continue to slowly stir and build your sauce.
5. Finish off with adding homemade pesto and combine.

GNOCCHI INGREDIENTS

• 1 1/2 cups flour (plus extra for kneading and rolling)
• 1 egg yolk and 1 egg
• 1/4 teaspoon each salt and pepper
• Couple dashes of nutmeg
• Lemon zest to taste
• 2 cups ricotta cheese (make sure to drain ricotta of water)
• 1/2 cup fresh Pecorino Romano or Parmesan cheese, finely shredded
• 1/4 cup basil leaves, chiffonade

GNOCCHI INSTRUCTIONS

1. Fill a large pot 3/4 of the way with water and start to boil.
2. On a clean surface, measure out the flour and create a well. Add into the middle, the egg yolk and egg, salt, pepper, lemon zest, and nutmeg, and start to combine with either your hands or a fork.
3. Once mixture has started to combine, add in the remainder of the ingredients and continue to knead for approximately 5 minutes or until there is a slow spring back to the dough when pressed with a finger (additional flour may be required for kneading).
4. Wrap dough ball with plastic wrap and let it sit on the counter for about 30 minutes to rest.
5. Prepare a baking tray with parchment paper and a light dusting of flour. Take your dough and cut it into 6 equal parts. Form dough into a cylinder, then by using both hands, spread your fingers wide enough to be able to roll and stretch the dough in one motion. This technique will take some time to learn, so don’t be frustrated if your gnocchi dough is a little off in size. Aim for approx. 1 inch in diameter.
6. Using a butter knife or bench scraper, cut gnocchi into 1-inch lengths and then place gnocchi on prepared baking tray. Once finished, place a kitchen towel back on the finished gnocchi until ready to cook.
7. To cook the gnocchi, add salt to boiling water, then cook gnocchi for 1 to 2 minutes or until all are floating. When done, finish gnocchi in a large pan with a little butter or olive oil, add in Pesto Rosé sauce with a little pasta water, and enjoy your meal with a chilled glass of Fort Berens Rosé.

This recipe is from Corbin Edge, a valued Discovery Club member, firefighter, home cook, and a Lead Chef at Fire in Your Kitchen, a Vancouver Firefighters charity program. Fire in Your Kitchen creates unique dining experiences, where off-duty Vancouver firefighters prepare gourmet meals in the comfort of your home. These dinners offer a special opportunity to share a delicious meal with your closest friends, while raising money for a very worthy cause.

Watch Corbin make this recipe below.