|500 g||potatoes (starchy, such as Russets)|
|150 g||all-purpose flour|
|150 g||tomatoes (dried, in oil)|
|200 ml||heavy cream|
|50 g||pine nuts (toasted)|
|flour for work surface|
|butter for frying|
Rivaner, dry, 2012
The very lightness of Rivaner makes it the perfect partner for this creamy gnocchi dish. The subtle hints of nutmeg in this white wine underscore the delicate mushroom flavor.
Boil potatoes in salted, boiling water for approx. 20 - 30 min., according to size. Drain and peel.
Mash potatoes with a potato masher. Add egg yolks, nutmeg, salt, and pepper and continue to mash until ingredients are well-incorporated.
Transfer the dough to a lightly floured work surface. Make long rolls out of the dough. Using a knife, cut dough into large pieces approx 1cm x 2cm large. Roll these pieces over a fork to create the traditional gnocchi appearance.
Cook gnocchi in salted, boiling water. Meanwhile, quarter mushrooms and fry with some butter. Next, transfer the cooked gnocchi into the pan and fry with the mushrooms.
Cut dried tomatoes into strips and add to the pan. Pour the cream in and boil down to a velvety, smooth sauce. Season generously with salt and pepper.