Little potato pillows from heaven… that is what our son calls Gnocchi.
With plenty of fresh produce making the rounds at farmers markets, we happend upon a creative and exceptional dish to make use of the beautiful pea shoots and garlic scapes we were given.
This is one plate of gnocchi that is sure to please the most discerning palate!
Now it is important to note that this dish contains an item known to be a notorious ‘wine pairing killer’ – Asparagus. There are very few wines that work well with Asparagus, however it is a perfect match for Roero Arneis – a grape native to Northern Italy. The best of the best, and most historically significant Arneis is produced by Vietti.
For your perfect pairing, and to taste a glass of history, we recommend Vietti Roero Arneis.
*If you are a Vine Life Wine Club Member – remember you save on all of your wine purchases at Bin905 Wine & Spirits when you show your membership card! Bin905 regularily carries many Vietti wines.
1 500g pkg Gnocchi
1.5 Cups Pre-Made Alfredo Sauce (or make your own from scratch using this recipe
1.5 Cups of asparagus spears – cut into 3″ long pieces
2 Cups of pea shoots
3/4 Cup Sliced Crimini or White Button Mushrooms
2 Tbsp Butter
Freshly shaved or grated Parmesean Reggiano for garnish
4 Bone In Skin on Chicken Thighs
2 garlic cloves, minced
½ tsp sea salt
½ tsp cracked pepper
Pre-Heat Oven to 350F, meanwhile place chicken thighs on a baking skeen and rub with 1 clove of minced garlic and season with salt and and pepper. Once oven is heated, roast chicken thighs for 35-40min or until internal temperature reaches 170F.
Heat a Large Pot of salted water to a boil for Gnocchi.
Heat a large skillet on med/high heat. Once heated melt 2 Tbsp of butter and add 1 minced garlic clove. Cook until lightly golden (1-2mins – do not overcook or it will become bitter!)
Add Sliced mushrooms and garlic scapes to skilled and saute for 4-5 mins. Once mushrooms begin to soften, add Asparagus. Cook for an additional 3 mins or until all veggies are fork tender and mushrooms are soft and lightly browned. Season with additional optional salt and pepper.
Once Chicken is cooked, remove from oven. Remove skin and cut crisped skin into crackling pieces approx 1″X1″. Pull remaining chicken off of the bones and set to side.
Add Gnocchi to boiling salted water and cook for 3-4mins or just until the gnocchi begin to float.
Add Cooked gnoochi with a slotted spoon to skillet of veggies and stir together lightly.
Add in pulled chicken pieces
Add 1.5 Cups of Alfredo sauce and stir lightly to combine on low heat to warm through.
Mix in 1 cup of fresh pea shoots.
Serve and garnish with additional pea shoots, chicken crackling and top with extra parmesean cheese.