Winter is the most suitable season to indulge in Chef Scatena’s pillowy sweet potato gnocchi.
Our Chef goes well beyond the rich and fluffy Italian dumpling we all know and adore to create a brilliant dish full of flavor, texture and color. Here on The Hill, our gnocchi is seared in brown butter and added to a mixture of baby mustard greens with shaved ricotta salata and crispy pancetta. The acidity in the mustard green vinaigrette perfectly cuts the richness of the brown butter and pancetta and pairs elegantly with the sweetness of the ricotta salata. We suggest that your pair the dish with a glass of our 2013 Cabernet Franc.
Join us for lunch Tuesday – Sunday from 11 AM – 3 PM. See our complete seasonal menu with wine pairings here.
