Ellena’s Notes
It comes as no surprise to Mike when I cook yet another Italian recipe, but you all know that I’m an Italian at heart! I don’t often use gnocchi, but it is one of Natalie’s most favorite things, so I’ve been trying to find interesting recipes for her to try. I have also started adding leafy greens into most of my meals because it adds such an interesting flavor and is oh so healthy. This recipe combines both of those delicious ingredients into a scrumptious meal with a wonderful take on Italian flavors. Enjoy with a slice of crusty artisan bread for the ultimate experience!
This meal is perfect with any of our everyday red wines, such as Tempranillo or Merlot, but also try our Reserve Petit Verdot or for a white our Chardonnay.
Eat Simple, Eat Well, Ellena
Ingredients
1 tbsp extra virgin olive oil
1 lb ground pork
1 tsp ground sage
1 tsp dried rosemary
1 tsp fennel seeds
1/2 tsp crushed red pepper flakes
6-8 sweet mini peppers, diced
2 cloves garlic, minced
2 tbsp tomato paste
1/2 cup Latah Creek Red Wine
1 package gnocchi
2 large handfuls baby spinach
1/3 cup red pasta sauce
1/4 cup mascarpone cheese
salt and pepper to taste
grated parmesan for sprinkling
Gluten Free Version: Use gluten free gnocchi and pasta sauce
Directions
In a large skillet, heat olive oil on medium-high. Add the pork, sage, rosemary, fennel seeds, and red pepper flakes. Cook, stirring frequently, 5-6 minutes, or until pork is lightly browned. Add the peppers and garlic and cook until slightly softened, about 4 minutes. Mix in the tomato paste and wine; stir until well combined and the pork is cooked through. Meanwhile, cook gnocchi according to package directions, reserving 1-1/2 cups of the cooking water before draining. Add the cooked gnocchi, spinach, and half of the reserved cooking water to the pork mixture and stir over medium heat until the spinach is slightly wilted. Turn off heat and mix in pasta sauce and mascarpone cheese, stirring until thoroughly combined. Add more cooking water to your desired consistency. Season with salt and pepper and top with freshly grated parmesan cheese.
