Spring pasta creation with alpine wine accompaniment
Fluffy potato gnocchi in the shape of palm catkins, served with a fine morel sauce – a sophisticated spring creation that perfectly complements the elegant Pinot Blanc from South Tyrol.
Ideal wine accompaniment: Pinot Blanc from South Tyrol DOC (Italy)
The Alpine Pinot Blanc captivates with its aromas of ripe pear, a delicate almond note and a fresh herbal flavour. The mineral character of the Dolomite soils emphasises the earthy morel aromas, while the lively acidity balances out the creaminess of the sauce. The delicate hint of wood ageing gives the wine a velvety texture that blends perfectly with the airy gnocchi. The finish surprises with a refreshing salty note, reminiscent of the dew on the Alpine meadows.
5 more wine recommendations:
Chardonnay from Burgundy AOC (France) This classic Burgundy impresses with flavours of golden apples and a subtle buttery note. The balanced acidity cuts through the rich morel sauce, while the mineral structure perfectly supports the gnocchi. The elegant wood maturation gives it a complexity that accompanies the dish at the highest level. Thanks to its fine creaminess, the wine blends harmoniously with the wild garlic flavour. Especially recommended when the sauce is refined with a dash of white wine or veal stock.
Pinot Gris from Alsace AOC (France) With its spicy richness and honeydew melon flavours, this wine complements both the morel sauce and the gnocchi. The creamy texture combines with the sauce, while the fresh acidity provides an invigorating contrast. The Pinot Gris brings a certain opulence without masking the herbal notes. Ideal with a hint of nutmeg or when the wild garlic is used in fine doses.
Fiano di Avellino DOCG (Campania, Italy) This southern Italian white wine offers a fascinating combination of hazelnut flavours and mineral freshness. The dense texture carries the morel sauce, while the salty note on the finish emphasises the gnocchi. An ideal wine for anyone looking for a powerful but not too loud partner. Particularly successful when the morels are sautéed in butter with shallots and white wine.
Grüner Veltliner Smaragd DAC (Wachau, Austria) The peppery spiciness of this Austrian classic harmonises perfectly with the earthy morels. The mineral character of the primary rock soils gives the dish additional depth and structure. At the same time, its lively acidity provides freshness and ideally balances the creaminess of the sauce. An expressive accompaniment, especially with crispy fried gnocchi.
Viognier from the Northern Rhône AOC (France) This aromatic white wine is characterised by its floral aromas and velvety texture. The tropical fruit flavours form a delightful contrast to the earthy morel sauce. At the same time, Viognier brings a certain warmth that perfectly complements the buttery depth of the dish. It is particularly harmonious when the dish is rounded off with fresh tarragon or chervil.
The recipe:
Palmkätzchen-Gnocchi mit Morchelsauce
Kochutensilien
- 1 Kartoffelpresse
- 1 Gnocchi-Walze
- 1 Schmortopf
- 1 Schaumkelle
Zutaten
Für die Gnocchi:
- 400 g mehligkochende Kartoffeln
- 100 g Mehl
- 1 Ei
- Salz Muskat
Für die Sauce:
- 20 g getrocknete Morcheln
- 1 Schalotte
- 100 ml Sahne
- 1 EL Butter
Zubereitung
Gnocchi zubereiten:
- Kartoffeln kochen, schälen und durch die Presse drücken
- Mit Mehl, Ei und Gewürzen zu Teig verkneten
- Zu Rollen formen und in Palmkätzchenform schneiden
Morchelsauce zubereiten:
- Morcheln einweichen und fein hacken
- Schalotte in Butter glasig dünsten
- Morcheln zugeben, mit Sahne ablöschen
- 10 Minuten köcheln lassen
Anrichten:
- Gnocchi in kochendem Salzwasser garziehen lassen
- Mit Sauce anrichten und servieren
Empfohlene Beilagen:
- Frischer Blattsalat mit Walnüssen
- Geröstete Brotwürfel
- Parmesanspäne
