LCBO Food & Drink Spring 2026

SHADES OF SPRING

Spinach & Ricotta Gnocchi with Grilled Zucchini Ricotta gnocchi are less finicky than their spud-based cousins. This version gets a baseline of flavour and verdant colour from spinach. It’s also paired with smoky grilled zucchini and a buttery emulsion of white wine, garlic and green onions. You are going to want a creamy, full-fat ricotta such as Saputo Ricotta Bari. 1 pkg (140 g) washed baby spinach 2 cups (500 mL) full-fat ricotta 1 cup (250 mL) finely grated Parmigiano-Reggiano, plus more to garnish 3 egg yolks 1/2 cup (125 mL) all-purpose flour, plus more for dusting 2 medium-size zucchini, about 8 oz (225 g) each, trimmed, halved lengthwise 2 tbsp (30 mL) extra virgin olive oil, divided, plus more for oiling tray Salt and freshly ground pepper to taste 1 tsp (5 mL) minced garlic, about 1 clove 6 tbsp (90 mL) unsalted butter 1/3 cup (80 mL) finely chopped green onions 1/4 cup (60 mL) dry white wine 2 tbsp (30 mL) finely chopped parsley 1. Bring a medium-size pot of salted water to a boil. Prep an ice bath. Add spinach to boiling water. Cook until bright green and wilted, about 1 minute. Drain and transfer to a bowl of ice water. Cool and drain again. Squeeze spinach to remove as much water as possible. Finely chop and set aside. 2. In bowl of a stand mixer with paddle, place spinach, ricotta, parmigiano and yolks. Mix on low speed until well combined, raise to high speed and whip for 1 minute. Scrape down sides of bowl. Add flour and mix on low speed until just combined—do not overmix!

back to same tray. When cool enough to handle, halve each piece lengthwise then slice into 1/4-inch (5-mm) pieces. Toss zucchini slices with remaining 1 tbsp (15 mL) olive oil and garlic. Set aside. 6. Bring a large pot of salted water to a boil. Add gnocchi and reduce heat to medium-high. Cook until they float and are cooked through, about 3 to 4 minutes. Using a slotted spoon, very gently transfer gnocchi to a lightly oiled baking tray. Set aside and reserve 1/4 cup (60 mL) water from cooking gnocchi. 7. When ready to serve, melt butter in very large frying pan over medium-high. When butter begins to foam, reduce heat to medium and add green onion. Cook, stirring

often, for 1 minute. Add white wine, reserved cooking water, zucchini and gnocchi. Simmer until liquid reduces to a light glaze, 2 to 3 minutes. 8. Divide gnocchi between four warmed bowls. Sprinkle with parmigiano and parsley. Serve immediately.

3. Transfer dough to a work surface dusted with flour. Knead gently until it has a uniform texture. Cut dough into 4 equal pieces. Using lightly floured hands, roll each portion into 15-inch (38-cm) ropes. Dust with a little more flour and cut each rope into 1-inch (2.5-cm) pieces. Transfer gnocchi to a lightly floured baking sheet. Cover and refrigerate until ready to use, up to 4 hours. (You could also freeze on tray, transfer to a zip-top bag and freeze up to 1 week.)

Serves 4 as a hearty appetizer or light main

WHAT TO SERVE Far from the Crowd Chenin Blanc LCBO 48730, $11.95 Bright, intense, fruit-forward South African Chenin Blanc handles the recipe’s richness without over whelming its subtle green flavours.

4. Preheat grill to 400°F (204°C).

5. Place zucchini on a small baking sheet and brush with 1 tbsp (15 mL) olive oil, then season with salt and pepper. Grill until nicely charred and just cooked through, 2 to 3 minutes per side. Transfer

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———————— SPRING 2026