Rosé Wine Pairing + Lemon Shrimp and Gnocchi in Mascarpone Sauce Recipe

Raise a glass to National Rosé Day and the many pairing options, including this easy shrimp dish
Lemon Shrimp and Gnocchi in Mascarpone Sauce


Rosé wines are probably the most versatile food wine around. Perhaps it’s because they are “in the middle” between red and white; they are less intense than a big, tannic, red, but have more depth than light white. And if you tend to think of them only as sweet, such as White Zinfandel, you might be surprised to find a great variety of dry rosé wines available, too. With National Rosé Day being “celebrated” on June 13, it’s a great time to take a look at this wine that has always been a popular choice at the bistros in France.

What are rosé wines? There aren’t pink grapes, are there? I covered these questions and more when I marked the occasion with this post that also includes tips for making frosé.

Of course, enjoying rosé beyond the “holiday” throughout the summer is the best idea! The wines complement chicken, pork, sausage, hamburgers, barbecue, and more. They make great partners with salads, especially those including meat, seafood or citrus fruit—and especially garlicky chicken Caesar salad. Pink fish, such as salmon and steelhead trout, and meatier varieties such as tuna, red snapper, swordfish and marlin pair well with rosé, as does garlicky shrimp, such as the following recipe.

Sometimes, we all need just a little help getting a great meal on the table, too, and a meal based on scratch cooking with one prepared part can save the day. In this easy recipe by Twin Cities chef and cookbook author Robin Asbell, which she created for Real Food, that help is ready-made gnocchi. Making fresh gnocchi is probably not in your schedule for a weeknight—or perhaps any night—but these packaged gnocchi cook in three minutes. All you need is sautéed shrimp and a sprinkle of lemon zest, and with melted mascarpone cheese you have an instant sauce, says Asbell. Asparagus and parsley give it a fresh seasonal flavor. Then, uncork a bottle of rosé, of course, and savor the match.

Lemon Shrimp and Gnocchi in Mascarpone Sauce

Makes 4 Servings

1 pound fresh or thawed frozen shrimp, peeled and deveined
17 ounces packaged gnocchi
1 tablespoon butter
2 small shallots, chopped
1 tablespoon fresh lemon zest
1 clove garlic, minced
large pinch plus ½ teaspoon salt
1 bunch asparagus, bottoms trimmed, cut into 1-inch pieces
4 ounces mascarpone cheese
½ cup fresh parsley
cracked black pepper, to taste

  1. If using frozen shrimp, thaw under cool running water in the sink for about 10 minutes. Blot shrimp dry with paper towels. Reserve.
  2. Put on a large pot of water to boil for the gnocchi, and add a large pinch of salt. When boiling, cook the gnocchi for about 3 minutes, or according to package directions.
  3. In a large sauté pan, melt the butter over medium heat. Add the shallots, lemon zest and garlic and stir until soft and fragrant, about 4 minutes. Add the shrimp and ½ teaspoon salt, raise the heat to medium-high, and stir until the shrimp is no longer pink, about 4 minutes. Add the asparagus and stir until just crisp-tender, about 2 minutes, depending on thickness.
  4. Add the gnocchi and stir to heat through, and add the mascarpone, tossing to coat. As soon as the mascarpone is melted and the food is coated with sauce, serve topped with parsley and freshly cracked black pepper.

Nutrition Info Lemon Shrimp & Gnocchi (Per Serving): Calories 401 (207 From Fat); Fat 24g (Sat. 15g); Chol 194mg; Sodium 815mg; Carb 27g; Fiber 3g; Protein 22g

More Rosé-Friendly Recipes to Try:

Seared Pork Chops with Pear Chutney: The pork and fruit combo is jazzed up with tangy pear chutney—the sprightly flavor and chunky texture play off the robust but delicately flavored meat
Pork Tenderloin with Mango-Lime Salsa: Lean and tasty pork tenderloin always makes a quick and healthy meal, but a bright and zesty mango-lime salsa turns it into something special
Spicy Korean-Style Pork Kebabs: Celebrate summer with flavorful make-ahead kebabs
Grilled Vegetable and Bratwurst Salad: Think “outside the bun” and enjoy summer’s favorite grilled brats in a fresh veggie salad for a low-carb alternative
Greek Wheat Berry Salad with Oregano Chicken and Halloumi Cheese: A medley of flavors and textures keep salad season interesting

More National Rosé Day Ideas:

Discover deliciously pink local beers and ciders here.


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Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine and spirits. She rarely meets a chicken she doesn’t like, and hopes that her school-age son, who used to eat beets and Indian food, will one day again think of real food as more than a means to a treat—and later share this with his younger brother.