Goat Cheese "Gnocchi" With Vegetables From Biltmoreĺs Kitchen Garden, Arugula And Basil Pesto
Restaurant: The Dining Room at the Inn at Biltmore Estate

Aris' Pairing For This Dish: 2003 Biltmore Estate - Sauvignon Blanc
Yield: Serves 4-6
In a blender add the basil leaves, garlic, pine nuts, lemon juice and olive oil and blend for two minutes. Slowly add the Parmesan cheese to finish.
Season with salt and pepper.
In a skillet over medium heat add butter.
SautÚ the sliced shallot and garlic.
Add the squash, beets, cauliflower, asparagus and cook for two minutes.
Toss in the peas, green beans, tomatoes and gnocchi and heat for two minutes.
Finish with the pesto, season and transfer to a bowl and garnish with fresh figs, shaved Parmesan, arugula leaves and fresh olive oil.

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