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Rosemary-pistachio pesto cream sauce gnocchi with prosciutto & Apple-rum crisp with vanilla creme


(Photo: Carlos Sarmiento)


Carlos’ Food & Wine is excited to once again partner and collaborate with St. Supery Estate Vineyards and Winery in a new food and wine pairing.


Today’s pairing features a different type of white wine, the Dollarhide Estate Sauvignon Blanc.


St. Supéry Dollarhide vineyards are located in the northeastern hills of Napa Valley, about an hour‘s drive from the St. Supéry Estate Winery and boasts one of the most remarkable terroir in Napa.


Many refer to the St. Supéry Dollarhide vineyard (formerly a ranch) as a valley within a valley. The Dollarhide ranch, named after its original owner Andrew Jackson Dollarhide, goes back to the 1840’s.

A little more than a century later, Robert Skalli discovered this 1,530 acre property, acquired it and turned it into what is now the center masterpiece of his new St. Supery Estate Winery.


The Dollarhide vineyards not only produces the quintessential fruit for the winery’s classic St. Supéry Sauvignon Blanc, but also formidable red wines, St. Supéry Cabernet Sauvignon and St. Supéry Merlot.


(Photo: courtesy of St. Supery Estate Vineyards & Winery)


For today’s pairing, I am taking a classic Italian pasta dish, one we have seen before on Carlos’ Food & Wine…gnocchi.

This time we will take a new approach by introducing a cream-based pesto sauce with rosemary.

To finish the meal, I am including an incredibly easy-to-do apple-rum crisp dessert.

You will soon find that the Dollarhide Sauvignon Blanc goes amazingly well with both the gnocchi and the sweet crisp!

(Photo: courtesy of St. Supery Estate Vineyards & Winery)


Let‘s get cooking!

Menu: Rosemary-pistachio pesto cream sauce gnocchi with prosciutto.


Apple-rum crisp with vanilla creme.


Wine pairing: 2019 St. Supery - Dollarhide Estate Bottled Sauvignon Blanc

(Napa Valley, California)

Serves 2-3


Ingredients

Pasta:

  • 1 (16 ounce) package of gnocchi pasta

  • 10-12 thin slices of prosciutto (cut half of the batch into small bite-sized pieces, the rest of the slices should be rolled up and saved as an edible garnish to be placed on individual plates).


Pesto sauce:

  • 3 tablespoons of freshly chopped rosemary

  • 1/4 cup of fresh basil leaves

  • 1/3 cup of roasted pistachios (unshelled)

  • 1/2 cup of Parmesan cheese

  • 2 small garlic cloves

  • 1/2 cup of extra Virgin olive oil

  • 1/3 cup of cream

  • 1 tablespoon of butter


Apple-rum crisp:

  • 2 Granny Smith apples, pdeked, cored and diced (small sized)

  • 3/4 cup of all-purpose flour

  • 3/4 cup of raw sugar

  • 2 tablespoons of dark, aged rum

  • 1 tablespoon of vanilla extract

  • 1/2 tablespoon of cinnamon

  • 1/2 teaspoon of nutmeg

  • 1/2 teaspoon of ginger

  • 1/2 teasooon of salt

  • 1/2 cup of butter, slightly softened and cut in small cubes

  • extra butter for greasing baking dish


Vanilla creme:

  • 1 1/2 cup of cold heavy whipping cream

  • 2 tablespoons of vanilla extract


Directions

Pesto sauce:

  • Combine ingredients (except cream and butter, they will be used later) into a blender.

  • Blend until it forms coarse and thick paste. Transfer to 3/4 of pesto to a bowl. Save 1/4 of pesto sauce on a smaller bowl (to be used as educable garnish later when plating up).

  • On a large pan, heat up butter on medium heat. Once butter begins to melt, add pesto sauce. Stir to loosen up.

  • Add cream, stir and bring to slight boil, once it reaches the boil, reduce hear to low.


Pasta:

  • Cook gnocchi per package instructions.

  • Once cooked, transfer drained gnocchi to pan where pesto sauce is simmering (Recommend you drain gnocchi in its original pot with a slotted spoon.

  • Gently toss the pasta with the sauce and add cut prosciutto slices to the pasta and carefully mix again.

  • Remove pan with pasta from heat.

Apple-Rum crisp:

  • Preheat oven to 350 degrees F.

  • Grease a deep, medium-sized oven proof baking dish with butter.

  • In a bowl soak apples in rum and vanilla (Make sure to stir once to ensure that apples are evenly soaked).

  • In a separate bowl, mix flour, sugar, and spices. Then add butter and gently mix until mixture is moist and crumbly.

  • Add apples and excess liquid to greased dish.

  • Top dish evenly with crumble mixture.

  • Bake in oven for approximately 45 minutes or until a light golden color is formed on the top. Remove from heat.


Vanilla creme:

  • In a mixer, whip heavy cream and slowly add vanilla extract. Whip until soft peaks are formed. Cover and temporarily store in fridge until ready to serve.


Serve it up!

On each individual plate, spoon a generous serving of gnocchi. Top with a small dollop of the pesto sauce (without cream) and place behind the dollop of pesto two slices of prosciutto.


For the apple-rum crisp, carefully cut a serving-size piece from the oven dish and serve it on a flat dessert plate, making sure the crumble is on top. Add a geneous spoonful of the vanilla creme on top.

Buon appetito! Enjoy!

(Photo: Carlos Sarmiento)



(Photo: Carlos Sarmiento)



(Photo: Carlos Sarmiento)


(Photo: Carlos Sarmiento)


About the wine…

In 2019, St. Supery experienced a very wet winter and spring, capturing 41” of rain at their Dollarhide Estate Vineyard.

A mild spring with late-May rainfall resulted in damp soils and healthy canopy growth which meant lower-than-average yields of Sauvignon Blanc and therefore high intensity.


Other than one mid-June heat spell, summer was warm and dry, allowing for consistent and balanced ripening.


Late summer and early fall continued to provide steady warmth. As evenings began to cool, the fall growing season was extended. It was a good even ripening season with a mild summer resulting in excellent wine of great flavor and density.


After achieving the desired flavors on the vine, the Sauvignon Blanc was harvested in the cool morning hours in an effort to preserve the delicate flavors.


The fruit was received in the cellar, where the grapes were pressed to tank and immediately chilled and settled prior to fermentation.


Fermentation occurred in both stainless steel tanks and new French oak barrels at cool temperatures to maintain and enhance the natural flavors. The final blend was completed after 5 months of sur-lie maturation.

2019 St. Supery - Dollarhide Estate Bottled Sauvignon Blanc

(Napa Valley, California)

(Photo: Carlos Sarmiento)

Tasting notes: A brightly colored wine with yellow and green hues. Citrus notes of lemon, key lime and grapefruit lead to aromas of kiwi, pear with a hint of tropical fruit, anise, and wet gravel.

The flavors follows suit; green lime, grapefruit, grapefruit zest and kiwi dominate with a subtle thread of toasty French oak rounding out the textured mouthfeel balancing with crisp acidity


Grapes:

100% Sauvignon Blanc


Food pairing: Salads, goat cheese, vegetables, light pastas.


Accolades:

93 Points

James Suckling


91 Points

Jen Dunnuck

For more information, visit:

https://shop.stsupery.com/SHOP.AMS?LEVEL=BOT&PART=SB19DH7

&

http://stsupery.com


Special thanks to my friends at St. Supery Estate Vineyards & Winery for this memorable wine pairing collaboration.

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Decorative wine drip collar by: https://dripstosips.com

(Special discount promo code: CFW15)


(Photo: courtesy of St. Supery Estate Vineyards & Winery)




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