You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

Platinum
Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Martellotto 2013 Chardonnay M by Martellotto
Martellotto2013 Chardonnay
Martellotto Wines
M by Martellotto

$19.00

Gold
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Gnocchi with Blue Cheese Sauce and Pancetta

Ampelos


Ingredients

1 (16 oz) package vacuum-packed gnocchi(such as Vigo)
2 Tbs. olive oil
200 mL double cream
180 g blue cheese (preferably gorgonzola)
100 g fresh grated parmesan
freshly ground pepper
2 cloves of garlic, thinly sliced
thinly sliced pancetta


Instructions

Cook gnocchi according to package directions, omitting salt and fat. Drain in a colander over a bowl and set aside. Heat a frying pan and add a dash of clarified butter. Gently fry the gnocchi until they are a pale golden color, season if desired. Add the cream to a saucepan and bring to a simmer over low heat. Add your chopped blue cheese, a pinch of black pepper, a pour of olive oil, and the Parmesan. Turn off the heat and mix ingredients. Put some olive oil into another saucepan along with the chopped pancetta and place over medium heat. When the pancetta has colored and started to crisp, lower the heat and add the sliced garlic, sweating gently until the garlic becomes translucent. Place the gnocchi onto your plate, scatter the pancetta and garlic on top, add the blue cheese sauce, dust with the grated Parmesan and drizzle some olive oil on top. Enjoy!



    Suggested Pairings

  1. Aberrant Cellars
    2011 Pinot Noir
    Aberrant Cellars
    Virtus ex
    Willamette Valley, Oregon

    $38.00

    $45.00
    93 - Wine Advocate
    id: 2376
    Pinot Noir
Close