#ThisWineThatDish

“In this series I will be sharing my take on which BC Wine pairs well with some inspirational recipes”

Although I purchased my copy of The Okanagan Table way back in September of 2017 when I was a media guest at Chef meets BC Grape Okanagan Wine & Food Experience – Bubbles and Brunch at Terrafina at Hester Creek by RauDZ (see my review here) this is the first recipe I have tried.

I collect cookbooks mostly for inspiration and it’s not often I actually use or follow the recipes but this one really is geared to everyday cooking. I was surprised that the recipe for this dish was not nearly as difficult as I anticipated even though it was my first time making any type of pasta.

If you don’t have your own copy then you really must buy or borrow one. The recipes are easy to follow and if I can make it then you can too!

Parmesan Gnocchi with Pistou

I varied this recipe a bit by adding basil to the pistou that called for broccoli and used less garlic. I cut the quantities for the gnocchi to 2/3. Not having grapeseed oil in my pantry I substituted olive oil. I was quite pleased with how much easier it was to make the gnocchi and although I adjusted the quantities I followed the directions carefully.

Just because our garden is producing at least two servings of green beans every day I gently steamed some fresh green beans to accompany this dish instead of a more traditional salad offering.

If you search you will find many gnocchi recipes that include using ricotta cheese, or sweet potatoes, and some using much less flour. Lots of options. Boiled, or boiled and fried in butter or olive oil and butter, brown butter, the possibilities are limitless.

Using basil from my indoor garden planter to add to the pistou and fresh sage from my garden fried with the gnocchi made such a difference. Even a tiny balcony can accommodate a pot or two of herbs and nothing beats fresh picked in a recipe.

See more #TasteofThursday recipes by Rod Butters.

Pick up your signed copy of ‘The Okanagan Table – The Art of Everyday Home Cooking’ from Chef Rod Butters at RauDZ Regional Table, micro bar • bites and the Okanagan Table or purchase your copy here.

Suggested wine pairing:

Da Silva Fumé Blanc

VINTNER NOTES
Lemon and lime notes wrapped in hints of sweet spice and a touch of toasted oak, ending in a lemon tart finish.

$24.00 available online

Vintner notes courtesy of the winery. All images MyVanCity. I received a complimentary bottle of Fumé Blanc for review. All opinions are my own.

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