15 Apr PINOT NOIR PAIRING – BUTTERNUT SQUASH GNOCCHI WITH CAMBOZOLA CREAM
1/2 cup whole walnuts or walnut pieces
1 1/2 pounds roasted Butternut Squash, skin removed
1 tablespoon salt
2 tablespoons melted butter
1/2 cup grated parmesan
6-20 ounces flour (depends on wetness of the squash) Plus some for dusting.
1 ½ cups heavy cream (to be reduced)
¾ cup heavy cream
2 1/3 ounces Cambozola, roughly diced with rind on.
5 tablespoons grated parmesan
Preheat the oven to 350°.
Place the nuts on a baking sheet in a single layer. Bake for about 7 to 8 minutes until fragrant and slightly brown, stirring once. Remove from oven and let cool at room temp until ready to serve.
In a stand mixer with paddle attachment, mix squash until smooth then add in eggs, salt, parmesan and flour to form a dough. Remove from mixer and roll out dough onto flour-dusted cutting board. Dust top of dough with flour and roll out to 3/8 inch thick rectangle. Cut dough into ½ x ½ inch squares. Lay out the dough squares on a sheet pan covered with parchment paper. Set aside until ready to cook. Can be made ahead of time and refrigerated until ready to cook too.
Add 1 and ½ cups of cream to a large stockpot, cook on low to reduce down to 1 cup. Add the Cambozola and stir to melt cheese quickly. Remove from heat and stir in the remaining ¾ cups of cream. Place over low heat until ready to use then add in about 3 tablespoons parmesan cheese as needed until slightly thickened.
Bring a pot of water to boil and cook gnocchi for 30-45 seconds. Add to cream sauce and carefully mix well. Serve and top with toasted walnuts and grated parmesan. Salt and pepper to taste. Site back and enjoy with a glass of our Davis Estates Pinot Noir.
Courtesy of Mark Caldwell, Executive Chef Davis Estates