Gnocchi con salsa di panna e vino rosso
A yet another classic Italian recipe, this time from the region of Umbria, Gnocchi with Cream and Red Wine Sauce is something that’s worth cooking. Enjoy!
Cooking time: approx. 40 – 45 min
You need: a skillet, a pot, a blender and a slotted spoon
for the Gnocchi
- If you want to make your own Gnocchi please click here.
for the sauce
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp unsalted butter
- 1/4 cup or 2 oz of guanciale or pancetta, minced
- 1 small yellow onion, thinly sliced
- 1+1/2 cups robust red wine
- 1+1/4 cups heavy cream
- Freshly ground black pepper, to taste
- 1/2 cup grated Parmesan, plus more for serving
Make the sauce
- Take a skillet, add the oil and the butter and heat over medium fire.
- Simmer the guanciale or pancetta for 4-6 minutes, or until the fat renders (melts).
- Add the onion. Simmer for 8-10 minutes or until golden.
- Add the wine. Simmer for 20-22 minutes, until it evaporates.
- Add the cream, salt, and pepper.
- Bring to a boil, then remove the skillet from the fire.
- Let the sauce cool slightly, then transfer to a blender and purée until it’s smooth.
- Return the sauce to the skillet and keep it warm on very, very low fire.
Cook the gnocchi
- Bring a large pot of generously salted water to a boil and, working in batches, cook the gnocchi for 4-5 minuses or until they are tender.
- Using a slotted spoon, transfer the gnocchi into the skillet with the sauce.
- Stir in 1/3 cup of Parmesan, salt, and pepper.
- Garnish with the remaining Parmesan and serve.
Notes on Gnocchi with Cream and Red Wine Sauce
- If you can, buy real Parmesan cheese and grate it at home. It does make a difference.
- Guanciale is cured pork cheek. You can also use pancetta.
- In terms of red wine, and given that the recipe comes from Umbria, Italy, the suggestion is to use red Sagrantino wine. Past that, any dry, full bodied red wine will do