In Pete Goffe-Wood’s book “A Life Digested” he has paired the Sijnn Saignee with Gnocchi Parisienne. With Pete Goffe-Wood’s permission we have shared this recipe for you to try at home. You can buy your Sijnn Saignee here and find yourself a copy of his book for R375 online by clicking here or on Kalahari. You can find the following recipe on p.176 of Pete Goffe-Wood’s book called A Life Digested.
Gnocchi Parisienne with Oven-Dried Tomatoes, Olives and Taleggio:
This style of gnocchi is made with semolina flour in the same manner you would make polenta, but it has a much creamier consistency. Taleggio is quite a pungent cheese. If it’s not to your liking, then go with mozzarella.
This dish serves 4 people.
Fry the gnocchi in a little butter until they begin to brown. Place in a baking dish with the dried tomato on top of the gnocchi. Spoon roughly chopped olives on top of the tomatoes. Tear the basil and arrange it on top of the olives. Cover with slices of Taleggio and bake [200 degrees Celsius] until the cheese begins to melt. Serve with a salad of rocket dressed with olive oil and balsamic vinegar.
Put the milk in a large pot and bring to the boil. Pour in the semolina and whisk as it thickens. Whisk in the butter. Cook over a low heat for about 20 minutes. Remove from the heat, stir in grated Parmesan and season. Pour the mixture into a greased baking tray and leave to cool down and set. When the Gnocchi has set, cut into squares [about 6cm x 6cm], then fry as above.
This is quite a rich dish and while the flavours might suggest a wooded white wine, I’m going to recommend a chilled red. The Sijnn Saignee is made in a rose style but is much more layered and complex.