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
Parmelee-Hill 2010 Proprietary White Blend PLUS! selection
Parmelee-Hill2010 Proprietary White Blend
PLUS! selection
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc PLUS! selection
Picayune2011 Sauvignon Blanc
PLUS! selection
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend PLUS! selection - Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
PLUS! selection - Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah PLUS! selection
Shannon Ridge2010 Petite Sirah
PLUS! selection
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
Westerly 2011 Sauvignon Blanc Happy Canyon
Westerly2011 Sauvignon Blanc
Happy Canyon
90 - Wine Enthusiast

$7.99

Was $16.00
Sale
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 Pancetta Mushroom Sauce

Perry Creek


Ingredients

6 Russet potatoes
2 1/2 Cups flour
Pancetta or bacon chopped finely
1 1/2 lb Crimini mushrooms chopped coarsely
1/4 Cup Chicken broth
Whipped Cream
Salt, Pepper


Instructions

Peel the potatoes and cook until soft. While they are still warm mash them with a fork. Put the potatoes in a bowl and add 1 cup of flour and season with salt. Mix them well with your hands until the potatoes and the flour stick together. Move the mixture to a wooden board and add the remaining flour gradually. Knead until the dough is smooth. Divide the dough into several pieces forming rolls. Divide each roll into 1-inch pieces. Cook the gnocchi in broiling water - they are done as soon as they appear on the surface of the water. Set aside. Heat olive oil in a skillet over medium heat. Add the pancetta and cook until lightly browned but not crisp. Add the mushrooms - cook for roughly five minutes. Pour in the chicken broth and cook until the mushrooms are soft. If needed, add more chicken broth. Finally add the whipped cream. Raise the heat and let simmer until the sauce is creamy. Add the gnocchi and serve with salad.



    Suggested Pairings

  1. Watkins
    2008 Zinfandel
    Watkins
    PLUS! selection
    Sonoma

    $22.00

    $30.00
    90 - Cellar Tracker
    id: 2492
    Gold
Close