Once fall settles in, every region of Sicily reaches for the ultimate comfort food: gnocchi. This gnocchi con la zucca features seasonal sage and fall flavors while a light and sassy Grillo serves as the perfect complement to this warm dish on a cool night.
- 1 fennel bulb, finely chopped
- 1 tsp. chopped rosemary
- 1 shallot, finely chopped
- 8 oz. ricotta cheese
- 8 oz. Italian sausage, casings removed
- 3 sage leaves, finely chopped
- 1 package uncooked gnocchi
- Black salt and pepper
- 2 oz. Extra Virgin Olive Oil
- 6 oz. white wine
Heat the olive oil on medium heat in a large sauté pan. When hot, add the fennel, shallot and cook until soft. Add the sausage, sage and rosemary and sauté until brown. Add the white wine and simmer until the wine has nearly evaporated.
Bring a pot of water to a boil and cook the gnocchi until they float. Set aside to add to the sausage mixture.
When the sausage mixture is ready, add the cheese and cooked gnocchi and gently combine and heat through.
Serve immediately. Makes 4 servings.