Prosecco and Food – Gnocchi with Tomato and Basil Sauce

Let’s Enjoy a Taste of Italy

Gnocchi is a traditional pasta dish that originated during Roman times. During the expansion of the Roman Empire, the Roman legions brought back a recipe from somewhere the Europe.

That recipe consisted of a semolina porridge-like dough mixed with eggs.

The potatoes were only added to the Gnocchi recipe after the potato was introduced to Europe, an interesting fact is that Sir Francis Drake was the one who brought the potato to England and the potato originated in Peruvian Andes, South America around 6000BC.

After the potato hit Europe, it was added to Gnocchi and gained popularity in Abruzzo, Veneto, Lazio and Friuli-Venezia Giulia.

The Gnocchi is like an Italian dumpling, normally enjoyed as a starting course.

Pour Yourself a Glass of Prosecco

Bisol 1542 – Crede Brut 2020 Valdobbiadene Prosecco Superiore DOCG

Aroma 👃 “White floral, ripe green fruits and green apple skin.”

Flavour 👅 “Minerals, wet stones, green and yellow fruits with an added floral display on the palate.”

Silver Medal Winners in the Sea Breeze Category at the Glass of Bubbly Awards 2021

Bisol has been around since 1542. 5 centuries and 21 generations working on creating great tasting wine, the only time Bisol was interrupted was during the First World War, the Valdobbiadene territory (where Bisol is located) stood right on the battle lines between the Austrian-Hungarian forces and their opponents, the Italians, but in 1920 they were back on track and once again pushing the boundaries and bringing people’s taste buds forward into the future.

You can find out more about Bisol here: Bisol, from 1542 to the future of Prosecco Superiore or find out what it’s like taking A visit to Bisol Prosecco to see if it’s something you’d like to do, spoiler alert, it will be.

Gnocchi and Prosecco Pairing

Pairing Notes – “The Prosecco neutralises the dish, exposing the palate to all the Prosecco flavours, the end result includes a rich and sweet tomato sauce flavour on the palate.”