By Lead Pastry Chef Mariah Lussi
Suggested Pairing: 2011 King Estate Paradox Pinot Gris
|There is something about the Paradox that makes me want more. I have the special privilege of preparing dishes that complement our whole library of Pinot Gris. The Paradox has the crisp orchard fruit qualities of our normal Pinot Gris, but more pear and peach than usual. There is a buttery quality to the Paradox, and even a hint of vanilla. I gave Mariah the opportunity to design a recipe around the Paradox. She submitted a deliciously simple shrimp gnocchi dish that I agree is a great pairing with the wine. Shrimp alone has always been a fabulous ingredient to eat with the Paradox, it is the butter and richer fruit qualities in the wine that instinctively pair with shellfish. Mariah tied it together with a soft gnocchi and a rich cream. This recipe calls for a roasted garlic purée – there are roasted garlic purées in the markets nowadays if you would rather not roast your own. Enjoy! – Executive Chef Benjamin Nadolny
- 4 each Medium Yukon Potatoes, washed
- 1 ½ + cups Flour
- 1 Egg
- Pinch of Salt
- Pinch of White Pepper
Shrimp and Cream Sauce
- ¾ lb Mushrooms (Your Choice,) Sliced
- 1 lb Shrimp, Peeled, Deveined
- 2 Tbsp Olive Oil
- 2 Tsp Chopped Rosemary
- 2 Tsp Chopped Parsley
- 1 ½ cups Swiss Chard, Julienned
- 4 ½ cups Heavy Cream
- ¾ cups Roasted Garlic, Puréed
- Black Pepper
- 4 each Green Onions, thinly sliced
- Cook potatoes in boiling salted water until knife tender. When you can easily insert a paring knife into the potato and remove it without resistance, this is knife tender.
- Cool the potatoes slightly, then carefully peel.
- While still warm, put the potatoes through a ricer or food mill into a large mixing bowl.
- Fold in the egg, salt, and white pepper.
- Gradually add enough flour to form a smooth, slightly sticky dough. If dough seems too dry you can add one more egg.
- Briefly knead the dough to incorporate the flour, but do not overwork.
- Bring a large pot of salted water to a boil.
- Cut the dough into 6 equal pieces and place 1 piece on a lightly floured work surface. Roll into a long rope, about ½-inch in diameter, and slice the rope into pieces ½-inch wide. Toss the cut gnocchi in a little bit of flour so they do not stick together.
Shrimp and Cream Sauce
- Toss shrimp with 1 Tbsp. olive oil, rosemary, and parsley. Set aside in the refrigerator to marinate for at least 30 minutes.
- In a heavy bottom sauce pot combine roasted garlic purée and heavy cream, bring to a simmer and cook until it has reduced by 1 cup.
- Add gnocchi into a pot of boiling water and cook for 2 to 3 minutes. Once they have risen to the top they should be done. Remove with a slotted spoon and set aside.
- In a large sauté pan add 1 tbsp. olive oil. Once hot, add your mushrooms and cook just slightly, then add your shrimp and chard. Cook until done, 3-5 minutes.
- Add gnocchi and garlic cream sauce to sauté pan. Season with salt and black pepper.
- Garnish with green onions and serve immediately.