Vine and Dine, hosted by Tami Noyes at Vegan Appetite, is Potato Gnocchi with Basil in a Roasted Shallot Cream Sauce, from Spork-Fed.
The family loves Gnocchi so we decided to go for it and participate in Tami's cookalong, even though this cookbook is not on my shelf.
The gnocchi recipe itself is basic, using potatoes and flour. The sauce uses roasted shallots and tons of cashews, which makes the sauce quite thick. You can very successfully reduce the amount of nuts to at least half the amount called for.
After tasting it, the kids would have liked some tomato sauce added, 'to lighten things up,' as it is stated in the anecdote of the recipe. I agree - next time we make a gnocchi cream sauce, we will add some red sauce as well.
We drank a(nother) white wine with this dish, but I wholeheartedly believe a red would have complemented it much better. I'll let David catch you up on the wine selection. I have been the one choosing the wine for the past few V&D's (only because I have been shopping alone), but I think it is time to get him back out there making the selections. Unfortunately, I don't think I'm quite as choosy about buying the wine as about drinking it.
(David will be posting the wine review this evening).
