Ricotta Gnocchi

Paired with Ruinart Blanc de Blancs

Whip up this deliciously easy-to-make, savory gnocchi dish and pair it with Ruinart Blanc de Blancs for the ultimate holiday dinner. After all, nothing screams celebration like pasta and Champagne. Known for its vibrancy, freshness and elegance, this Blanc de Blancs features a bouquet reminiscent of Meyer lemons, ripe pineapple and fresh ginger that works wonders with the creaminess of the sauce. The Champagne’s intensity and generous mouthfeel complements the richness of the potato-based pasta better than most still wines.

Recipe courtesy Michelle Bernstein, Ambassador Chef, Ruinart

2 cups packed whole-milk ricotta cheese

2 large eggs

1 cup freshly grated Parmigiano-Reggiano cheese

1½ –2 cups all-purpose flour, as needed

3 tablespoons butter

1 cup fresh peas, blanched

1 cup chopped kale

Kosher salt, to taste

Freshly ground black pepper, to taste

In a large bowl, combine the ricotta cheese, eggs and Parmigiano-Reggiano. Season with salt and pepper. Add the flour, ½ cup at a time, until a soft dough is formed. To add flour, simply fold the dough in half onto itself, adding a little flour each time you fold.

Shape the dough into long ropes, about ½- to 1-inch thick. Cut into ½- to 1-inch pieces. In a pot filled with boiling, lightly salted water, drop gnocchi and cook until it floats. Remove immediately and drain in a colander.

In a sauté pan over medium heat, add the butter, kale and peas, and cook for 1 minute. Add the gnocchi and heat through. Season to taste with salt. Plate and top with kale pesto. Serves 8.

For the Kale Pesto

2 cups roughly chopped fresh kale

2 garlic cloves, chopped

¼ cup shredded Parmesan cheese

¼ cup pine nuts

2 teaspoons lemon juice

½ teaspoon black pepper

¼ cup olive oil

Kosher salt, to taste

Bring a large pot of lightly salted water to a boil. Have a large bowl of ice water on reserve. Add the kale to the boiling water and cook for about 2 minutes. Remove the kale from boiling water with a slotted spoon and immediately place into the ice water. Remove and lay on towels to dry.

Combine the kale, garlic, Parmesan, pine nuts, lemon juice and black pepper in a food processor and pulse until well combined. While the food processor is running, add olive oil a little bit at time. Process until well combined. Taste for seasoning.

Ricotta Gnocchi

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