Potato Gnocchi with Garlic Butter, Mushrooms and Snails
At The Modern in New York City, chef Gabriel Kreuther makes gnocchi using fromage blanc, a fresh French cheese that creates a light texture and lovely tang; sour cream is a fine replacement. Snails add an earthy flavor to the dish (though the recipe is also delicious without them). More Gnocchi Recipes
The gnocchi can be boiled, chilled in ice water, tossed in oil and refrigerated overnight. Reheat the gnocchi in a pot of boiling water. The garlic butter can be frozen for up to 2 weeks. Bring the butter to room temperature before using.
For a wine match, The Modern serves the juicy PMG (meaning pour ma gueule or "down the throat") Pinot Noir, which Kreuther and wine director Belinda Chang helped make in collaboration with Tarlov's Once project.