Roasted Garlic Gnocchi with Madras Cream

BC Wine Pairing: Pinot Noir or Riesling


1-pound potatoes (cleaned, but not skinned)
1 cup flour
1/2 teaspoon salt
4 cloves garlic (roasted)
1 medium egg

1 cup heavy cream
1 tablespoon madras paste
1 teaspoon sugar
Salt and pepper to taste
Cilantro and lime to finish

Parmesan Arugula Salad w/ lemon olive oil
Local hand-crafted sourdough

Roasted Garlic Gnocchi Instructions:

  1. Start by roasting the garlic cloves. Preheat your oven to 400°F (200°C). Place the garlic cloves (with the skin on) on a baking sheet and drizzle with olive oil. Roast for about 20-25 minutes or until the cloves are soft and slightly browned. Once roasted, remove the skins and mash the garlic into a paste. Set it aside.
  2. In the meantime, boil the potatoes until they are tender. Once cooked, peel and mash them in a large mixing bowl. Allow them to cool slightly.
  3. In a separate bowl, combine the flour and salt.
  4. Add the roasted garlic paste to the mashed potatoes. Mix well.
  5. Beat the egg and add it to the potato mixture, stirring until everything is evenly combined.
  6. Gradually add the flour mixture to the potato mixture, mixing with a fork until the dough comes together.
  7. Lightly flour a clean surface and transfer the dough onto it. Knead gently until smooth.
  8. Divide the dough into smaller portions and roll each portion into a long rope about 1/2 inch thick.
  9. Cut the rope into small pieces, around 1 inch long, and gently press each piece with the back of a fork to create ridges.
  10. Bring a pot of salted water to a boil and cook the gnocchi in batches. They are ready when they float to the surface, which usually takes about 2-3 minutes.
  11. Once cooked, transfer the gnocchi to a plate lined with a paper towel to drain excess water.

Madras Cream Sauce:

  1. In a saucepan, heat the heavy cream over medium heat until it starts to simmer.
  2. Add the madras paste, sugar, salt, and pepper to the cream. Stir well to combine.
  3. Reduce the heat to low and let the sauce simmer for about 5 minutes, allowing the flavours to meld together.
  4. Taste and adjust the seasonings according to your preference.


Parmesan Arugula Salad:

  1. In a large bowl, combine fresh arugula leaves with grated Parmesan cheese.
  2. Drizzle the salad with fresh lemon juice and olive oil then toss gently to coat the leaves evenly.

Local Hand-Crafted Sourdough:

  1. Cut the sourdough loaf into thick slices.
  2. Toast the slices until golden brown and crisp.

BC Pinot Noir:

The earthy and fruity notes of BC Pinot Noir make it a splendid companion for the Roasted Garlic Gnocchi with Madras Cream. The wine’s red fruit flavours, like cherry and raspberry, will complement the subtle sweetness of the garlic and the richness of the cream sauce. The smooth and medium-bodied nature of BC Pinot Noir ensures that it won’t overpower the dish but rather enhance its character. Its soft tannins and bright acidity will also cleanse the palate between bites, preparing it for the next burst of flavours.

BC Riesling:

For those who prefer a white wine pairing, BC Riesling is an excellent choice. Its crisp and refreshing nature provides a delightful contrast to the creamy and savoury elements of the gnocchi dish. The natural acidity and floral aromas of BC Riesling will harmonize with the Madras Cream, adding a zesty lift to every bite. The slightly off-dry style of many BC Rieslings complements the gentle sweetness of the gnocchi, making it a winning combination.

Presentation and Serving:

Pour a glass of BC Pinot Noir and BC Riesling for each guest, allowing them to enjoy the full experience of the pairing. Serve the Roasted Garlic Gnocchi with Madras Cream on individual plates, garnished with fresh cilantro and a squeeze of lime. Accompany the dish with a side of Parmesan Arugula Salad and toasted slices of local hand-crafted sourdough.

Sommelier Emily Walker recommends: Fox & Archer Winery Pinot Noir and Little Straw Vineyards Estate Winery Riesling

Provided By: Chef Kacia Scholz