Five area wineries will continue the annual Turkey Trot wine-and-food trail through Nov. 27, the day before Thanksgiving. From noon to 5 p.m. each day, they’ll showcase wines ideal for serving with a typical Thanksgiving dinner, complementing them with appetizers inspired by the season. All the wineries are just a few minutes’ drive from each other in the Grand River Valley near the Lake and Ashtabula county line. Most will offer several wine samples. Daylight hours make it easy to indulge in visits to several wineries. Prices are $7 per person at each winery Sunday through Thursday and $9 on Friday and Saturday. Cindy Lindberg, organizer of the event for the Wine Growers of the Grand River Valley, will offer Brown Butter Sweet Potato Gnocchiat her Grand River Cellars. She shares that recipe today. Kitchen Social review: Pinecrest location of small Ohio chain is really cookin’ Here are the appetizers to be offered at participating wineries along the Wine Trail: Cask 307 (closed on Wednesdays), with Roasted Sweet Corn Dip and Sweet Potato Chips; Debonne Vineyards, with Butternut Squash Soup and Candied Walnuts; Ferrante Winery and Ristorante, with Turkey Meatball and Cranberry Glaze; and Laurello Vineyards (closed Mondays and Tuesdays), with Pumpkin Mousse. For more information about the Turkey Trot, call 440-466-3485 or visit wggrv.com. Recipe This sweet potato gnocchi will be served at Grand River Cellars, one of five wineri3es along the Turkey Trot trail. (Janet Podolak - For The News-Herald) Brown Butter Sweet Potato Gnocchi Ingredients 2 medium sweet potatoes ½ cup whole milk ricotta ¼ cup freshly grated Parmesan 1 large egg Kosher salt and freshly ground black pepper, to taste 2 to 2 ½ cups all-purpose flour 1 ½ tablespoons olive oil ½ cup unsalted butter 2 cloves garlic, minced 2 tablespoons chopped fresh sage leaves ½ cup shaved Parmesan Instructions Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Pierce potatoes with a fork; place potatoes onto prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool completely. Cut in half; scoop flesh into a medium bowl and mash. Transfer 1 1/2 cups to a large bowl. Stir in ricotta, Parmesan, egg, three-fourths teaspoon salt and one-fourth teaspoon pepper. Knead dough as you add flour, one-half cup at a time, until a soft dough forms, being careful not to over-knead. Working on a lightly floured surface, divide dough into 6 equal pieces. Roll each piece into a 20-inch long rope, about 1-inch in diameter, sprinkling with additional flour as needed to prevent sticking. Using a sharp knife, cut each rope into 3/4-inch bite-size pieces. Transfer to baking sheet. Bring a large pot of salted water to a boil; working in 3 batches, cook gnocchi until tender, stirring occasionally, about 4 to 6 minutes. Drain well and transfer to a clean rimmed baking sheet. Heat olive oil in a large skillet over medium-high heat. Add gnocchi and cook until golden-brown and crisp, flipping once, about 2 to 3 minutes per side; set aside. Melt butter in the skillet over low heat, 1 tablespoon at a time, until butter starts to foam. Add garlic and sage, and cook, stirring frequently, until fragrant, about 1 minute. Stir in gnocchi and sprinkle with Parmesan. Serve immediately. — Courtesy of Grand River Cellars Related Articles Restaurants Food and Drink | Recipe: Fuyu persimmons make a tasty fruit compote to serve on ice cream Restaurants Food and Drink | 4 fruity cocktails for fall Restaurants Food and Drink | Gretchen’s table: Meatballs with nuoc cham, cucumber and mint offer Vietnamese take on classic dish Restaurants Food and Drink | Recipes: How to make a delicious herbed roast turkey for Thanksgiving Restaurants Food and Drink | Cookbook alert: ‘100 Afternoon Sweets’ is a snacking paradise