Avaline Rosé spritz recipe with rosemary and citrus

In The Kitchen

Roman Style Gnocchi

This recipe comes from our friend Grace, who you may know from the Honeyed Feta recipe she created for us. We love what she does in the kitchen, so she created a couple of recipes that incorporate a splash of red wine in them for extra depth. Enjoy!

A note from Grace:

My brother and I learned to make Roman style gnocchi recently and it’s becoming a go-to for family dinners. While most recipes call for semolina flour, I had a needs-must moment at a new grocery store and seized polenta. The quantities are the same so experiment away. Semolina will give a smoother, finer finish while polenta has a bit more grit. While I haven’t tried a plant-based version yet, the recipe is easily adapted.



Garlic & Olive Tomato Sauce:

In a large saucepan, heat the olive oil and garlic on medium heat until fragrant. Add in the thyme and chopped olives, stirring frequently. Allow the olives to cook for about a minute before adding in the can of tomatoes. Add salt and pepper to taste. Reduce to low heat. As the sauce cooks, any large pieces of tomato will become soft and break apart as you stir. Add a big glug of red wine as you stir, allowing a few minutes for the alcohol to cook off. Remove the thyme sprigs before serving.

Polenta Gnocchi:

To make the gnocchi ‘dough,’ warm milk to a simmer on medium heat and stir frequently so it doesn’t burn. Once it reaches a simmer, add the polenta in small batches and continue to stir until all the polenta starts to thicken. Add in the whisked egg slowly while continually stirring. Go too quickly and you risk making scrambled eggs. Turn off the heat and combine the cheese and butter. Lightly oil the bottom of a pan or tray and scoop the polenta mix onto it. You’ll want it to be roughly 1-centimeter thick all across. Parchment paper is a great help in flattening it evenly and preventing a skin from forming. Allow to cool in the fridge for 60-90 minutes.

While the oven preheats to 400ºF, remove the polenta from the fridge and cut into 2-3 inch wide squares or circles. Bake for 15-20 minutes and then set aside on top of the stove. Fill an ovensafe dish with the sauce and layer the baked polenta on top. Sprinkle with basil and cheese and bake for 15 minutes in the oven. Serve immediately.

Roman Style Gnocchi

Serves 4

For the garlic & olive tomato sauce :

  • 1 large can of whole or crushed tomatoes
  • 1 cup of kalamata olives, pitted and chopped  
  • 2 tbsp olive oil
  • 1 tbsp garlic, minced
  • 2-3 sprigs of basil
  • 2-3 sprigs of thyme
  • Avaline Red wine
  • salt + pepper to taste

For the polenta gnocchi:

  • 4 cups of whole milk
  • 1 cup of polenta, fine to medium grain 
  • 1 cup parmigiano reggiano, grated
  • 1 egg
  • ⅓ cup or 100 grams of butter
  • salt + pepper to taste

Pairs well with:

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