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The result is a wine with ravishing raspberry top notes
A hot take on another Tuscan dish
It loves pasta almost as much as you do
Malbec was a viticultural mainstay of southwestern France
2) Heat lobster sauce over medium heat until simmering
Ricotta Gnocchi with Rapini Pesto digital The result is a wineHand rolled and cut Ricotta Gnocchi with a broccoli and rapini pesto. 400g Ricotta Gnocchi 200ml pesto 50g Pecorino Romano Fresh heirloom basil Contains pumpkin seeds Serves 1 2 Method: Bring a pot of salted water to a boil. Cook Ricotta Gnocchi for 2 3 minutes. Over low heat, warm pesto. Adjust consistency with a tablespoon of pasta water. Toss in cooked gnocchi. Plate and garnish with shaved Pecorino Romano and fresh basil.
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