I absolutely adore this recipe because it’s the perfect blend of comfort and sophistication, transforming simple gnocchi into an indulgent dish with a rich wine and cream sauce that’s to die for. Plus, every bite feels like a mini-celebration, especially when topped with fresh parsley and Parmesan—just the thing to make any ordinary night feel extraordinary!
How the taste of Sagrantino wine elevates gnocchi to a gourmet delight is something I love. There is something so sumptuous about these little dumplings when they are dressed in a sauce made from Sagrantino wine, heavy cream, and so much Parmesan that buying a wedge of the cheese was my excuse for a pre-dinner trip to the store.
Like most of the pasta in the store’s freezer case, gnocchi is made by Babs’s Kitchen, a half-dozen Mennonite women who run a pasta factory out of a farm just down the road from me in far northeastern Pennsylvania. They also make the pasta we serve with our bolognese, and like the pasta, the gnocchi was fresh and untoasted.
Ingredients
Gnocchi:
Pasta is a high-carbohydrate comfort food that has a lovely tender texture.
Olive Oil:
Fat that is friendly to the heart, rich in antioxidants, boosts flavor.
Shallot:
Adds depth and subtle onion flavor; has mild sweetness.
Garlic:
Fragrant, intensifies taste with a umami wallop and wellness payoffs.
Sagrantino Wine:
Fruit notes that are rich, deep, and have a certain fulsomeness; they manage to balance the dish with their acidity.
Heavy Cream:
Richness, velvety texture, balancing flavors.
Parmesan Cheese:
Salty, nutty, and filled with umami.
It elevates any dish.
Ingredient Quantities
- 1 pound (450g) gnocchi
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Sagrantino wine
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Freshly grated Parmesan cheese for serving
- Chopped fresh parsley for garnish
Instructions
1. Boil a large pot of salted water, and cook the gnocchi as per the package directions until they rise to the surface. Then drain and set aside.
2. In a big frying pan, warm the olive oil on medium heat. Finely chop the shallots and add them to the pan. Sauté these for approximately two to three minutes until they reach a soft consistency.
3. Combine the minced garlic with the skillet and heat for another half minute, stirring constantly to prevent burning. 30 seconds longer. Stir always.
4. Put the Sagrantino wine into the frying pan and heat it to a simmer. Let it reduce down by half, and stir it now and then, for about 10 minutes.
5. Turn down the heat; add the heavy cream to the wine reduction. Stir until it is well combined and let it gently simmer for another 2-3 minutes. You want it to thicken slightly; don’t try to rush it. The best way to thicken a cream sauce is to let it reduce.
6. Add the unsalted butter and stir until it melts and is completely blended into the sauce. Taste and add salt and pepper as necessary.
7. Gently toss cooked gnocchi in the skillet so they are evenly coated with the sauce.
8. Let the sauce heat the gnocchi for 2-3 minutes so that the dumplings are thoroughly warm and evenly coated.
9. Serve the hot gnocchi, topped with freshly grated Parmesan cheese.
10. Before serving, chop some fresh parsley and use it as a garnish to add a pop of color and freshness.
Equipment Needed
1. Large pot
2. Frying pan (large)
3. Cutting board
4. Chef’s knife
5. Wooden spoon or spatula
6. Measuring cups and spoons
7. Colander or strainer
8. Grater/zester
9. Serving dish or plate
FAQ
- Q: Can I use a different type of wine instead of Sagrantino?A: Yes, you can replace it with another full-bodied red wine, yet the flavor profile will be a bit different.
- Q: Can the heavy cream be omitted for a lighter dish?A: The sauce can be made without cream, but if you want the full impact of its richness and creaminess, consider a lighter cream or a milk alternative that will get you to the same fluffy texture.
- Q: Is fresh gnocchi necessary, or can I use store-bought?A: This recipe works well with both fresh and store-bought gnocchi. If you use store-bought, follow the package instructions for best results.
- Q: How can I make this dish vegetarian?A: This recipe is vegetarian. To keep it that way, be sure to use Parmesan made without animal rennet—otherwise, just leave the cheese out.
- Q: Can I prepare the sauce in advance?A: Yes, it is possible to prepare the sauce in advance and keep it in the refrigerator for a maximum of 2 days. Before serving the sauce with the gnocchi, heat it gently.
- Q: What can I use instead of Parmesan for a non-dairy option?A: You might want to think about using a vegan cheese substitute or nutritional yeast to deliver a cheesy taste without the dairy part.
Substitutions and Variations
1 tablespoon olive oil can be replaced by 1 tablespoon vegetable oil or 1 tablespoon butter.
1 shallot can be replaced with
1/4 cup finely chopped onion, or
1 small leek,
finely chopped.
You can swap Sagrantino wine with another full-bodied red wine, such as Cabernet Sauvignon or Merlot.
1/2 cup heavy cream can be replaced with 1/2 cup half-and-half.
1/2 cup coconut cream for a dairy-free option.
More often than not, using half and half instead of heavy cream works just fine. The heavy cream in this recipe contributes a couple of important things: richness and the ability to whip it and have it hold its shape. And while half and half doesn’t contain as much fat as heavy cream, it has enough to substitute here successfully.
Pecorino Romano cheese or nutritional yeast can replace freshly grated Parmesan cheese for a vegan option.
Pro Tips
1. Toast the Gnocchi: After boiling, quickly sauté the gnocchi in a separate pan with a little olive oil or butter until they develop a slight golden crust. This adds a delightful texture and enhances the flavor before combining it with the sauce.
2. Use Quality Wine: Opt for a good-quality Sagrantino wine as it will contribute depth and richness to the sauce. The better the wine, the better the sauce will taste.
3. Infuse Garlic Flavor: To elevate the garlic flavor without burning, consider gently smashing the garlic cloves and letting them steep in the olive oil while it heats. Remove them before adding the shallots. This infuses the oil with a subtle garlic essence.
4. Cream Consistency: For an extra creamy sauce, consider replacing half of the heavy cream with mascarpone cheese. Stir it into the reduced wine for a luxurious texture and enhanced flavor.
5. Cheese Variation: Besides Parmesan, you can experiment by adding a touch of gorgonzola or pecorino for a stronger, tangier flavor profile. Mix it into the sauce until melted for an extra layer of taste.
Gnocchi In Sagrantino Wine Sauce Gnocchi Al Sagrantino Recipe
My favorite Gnocchi In Sagrantino Wine Sauce Gnocchi Al Sagrantino Recipe
Equipment Needed:
1. Large pot
2. Frying pan (large)
3. Cutting board
4. Chef’s knife
5. Wooden spoon or spatula
6. Measuring cups and spoons
7. Colander or strainer
8. Grater/zester
9. Serving dish or plate
Ingredients:
- 1 pound (450g) gnocchi
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Sagrantino wine
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Freshly grated Parmesan cheese for serving
- Chopped fresh parsley for garnish
Instructions:
1. Boil a large pot of salted water, and cook the gnocchi as per the package directions until they rise to the surface. Then drain and set aside.
2. In a big frying pan, warm the olive oil on medium heat. Finely chop the shallots and add them to the pan. Sauté these for approximately two to three minutes until they reach a soft consistency.
3. Combine the minced garlic with the skillet and heat for another half minute, stirring constantly to prevent burning. 30 seconds longer. Stir always.
4. Put the Sagrantino wine into the frying pan and heat it to a simmer. Let it reduce down by half, and stir it now and then, for about 10 minutes.
5. Turn down the heat; add the heavy cream to the wine reduction. Stir until it is well combined and let it gently simmer for another 2-3 minutes. You want it to thicken slightly; don’t try to rush it. The best way to thicken a cream sauce is to let it reduce.
6. Add the unsalted butter and stir until it melts and is completely blended into the sauce. Taste and add salt and pepper as necessary.
7. Gently toss cooked gnocchi in the skillet so they are evenly coated with the sauce.
8. Let the sauce heat the gnocchi for 2-3 minutes so that the dumplings are thoroughly warm and evenly coated.
9. Serve the hot gnocchi, topped with freshly grated Parmesan cheese.
10. Before serving, chop some fresh parsley and use it as a garnish to add a pop of color and freshness.
