Whole Wheat Ricotta Gnocchi
Heirloom Tomato & Organic Schramm Vodka Sauce with Jalapeno & Fresh Basil

(Makes 6 – 8 portions)

Ingredients

Gnocchi

1½ cups Ricotta cheese, drained
½ cup whole-wheat flour
3 egg yolks
½ tsp. salt
½ tsp. chopped Italian parsley

Method

Put all the ingredients in a mixing bowl and mix together. Add more flour as required but not too much. The consistency should be stiff but still slightly sticky.

Sprinkle flour liberally onto a large cutting board.

With one spoon scoop a small portion and with the other shape it into a quenelle (rugby ball shape). Place on floured cutting board. Repeat until all the mixture is shaped.

Boil a large pot of salted water and add the gnocchi in batches. Don’t crowd the pot or they may stick together or not cook properly.

Cook for about 7 – 8 minutes make sure the Gnocchi doesn’t have a gummy texture when cut in half.

Remove with a slotted spoon and set aside on a plate/tray.

When you’re ready to serve, drain off the excess water and add them to your heated sauce.

Heirloom Tomato & Vodka Sauce

3 cups / 850ml heirloom tomatoes, finely chopped (yellow ones look the best)
1 small onion, finely chopped
2 cloves garlic, minced
1 small jalapeno pepper, finely diced
2 tbsp. / 30ml olive oil
¼ cup / 60ml vodka
12 leaves fresh basil, finely cut
Salt & pepper

Method

Heat a large pan and add olive oil followed by onions, garlic and chillies with salt & pepper. Cook for 3 – 5 minutes over medium heat until onions are translucent.

Add tomatoes and cook for 10 minutes just until they are soft.

Add vodka & cook 5 minutes longer.

Stir in basil and adjust seasoning if required.

Wine Pairings by Rod Philips of Liquor Plus

Cassini Pinot Noir 2010                 $19.99          Okanagan

Cesari ‘Mara’ Valplicella                 $24.99          Veneto, Italy

Raccolta Nero D’Avola Syrah        $15.99           Sicily, Italy