Gnocchi with Sausage and Spinach Paired with 2017 Sonoma Valley ‘Estate Old Vine’ Carignane

Gnocchi

1 ½ cups all-purpose flour, plus more for dusting
1 medium russet potato
1 cup ricotta cheese
2 large eggs
½ cup grated pecorino cheese
1 tsp kosher salt, plus more as needed
½ tsp freshly ground pepper

Sausage and Spinach

1 Tbsp olive oil
1 small onion, chopped
3 garlic cloves, minced
½ lb Italian sausage (bulk)
1 (14.5 oz) can Italian flavored diced tomatoes with juices (do not drain)
⅛ cup low sodium chicken broth
2 cups fresh baby spinach leaves
⅛ tsp freshly ground black pepper
¼ cup shredded mozzarella cheese
¼ cup freshly shredded Parmesan cheese

Preheat the oven to 400ºF. Dust a baking sheet with flour. Poke the potato all over with a fork. Bake for about 45 minutes, or until fork-tender. Remove from the oven and let cool for 5 minutes. Halve the potato and spoon the flesh into a large bowl, discarding the skin. Add the ricotta cheese and mash together until mostly smooth. Add the eggs, flour, pecorino, salt, and pepper. Stir until just combined. If the dough seems wet, add more flour, 1 tablespoon at a time, until it can be formed into a ball. The dough should be sticky. Scrape the dough out onto a generously floured work surface. Cut the dough into four equal pieces. Working with one piece of dough at a time, roll it into a rope about 1 inch thick. Using a sharp knife, cut the rope into 1-inch pieces. Place the gnocchi on the prepared baking sheet as you go. Repeat this process with the remaining pieces of dough. Bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook until they float to the top, 3 to 4 minutes. Remove using a slotted spoon.

In a large nonstick skillet, add oil and heat over medium high until hot. Add onion and garlic and stir/cook until fragrant, 30 seconds. Add sausage; stir and break it up into pieces, until nicely browned. Don’t drain. Stir 1 min, gently breaking up any clumps. Stir in tomatoes with juices and chicken broth. Cover and cook on medium heat. Add spinach and pepper. Stir until spinach leaves are wilted. Add gnocchi and mix. Sprinkle with cheeses and cover for 3-5 minutes or until cheese is melty. Serve immediately.

2017 Sonoma Valley ‘Estate Old Vine’ Carignane