Autumn gnocchi with nutty butter & tangy cheese – perfect with orange wine
Delicately flavoured, handmade pumpkin gnocchi in brown sage butter with mature pecorino: this vegetarian autumn dish combines a sweet and spicy depth with a savoury umami note. The earthy, nutty tones of the dish harmonise perfectly with a multi-layered orange wine – such as a Georgian Rkatsiteli from Qvevri ageing.
Ideal wine accompaniment: Orange Wine from Georgia (Kakheti, Qvevri ageing)
An Orange Wine made from the Rkatsiteli grape variety, traditionally fermented in a Qvevri clay pot, combines the strength of a red wine with the freshness of a white wine. The nose reveals dried apricots, walnuts, herbs and a hint of tannin. On the palate, this wine brings structure and texture – perfect to stand up to the buttery sage sauce and mature pecorino. The slightly oxidative notes and tannic grip ideally complement the sweet, nutty pumpkin and ensure depth and tension in the pairing.
Further suitable wine recommendations
1st Pinot Gris from Alsace (AOC, France) A full-bodied, mature Pinot Gris with flavours of dried fruit, roasted almonds and a fine smoky note is an excellent accompaniment to the gnocchi composition. The creamy texture combines harmoniously with the sage butter and elegantly emphasises the umami flavour of the pecorino.
2. Greco di Tufo (DOCG, Campania, Italy) With its characteristic minerality, fresh herbal notes and fine saltiness, this white wine brings a great balance to the dish. The herbaceous sage butter has an aromatic partner here, while the mature pecorino has an animating effect thanks to the clear acidity of the Greco.
3. chenin blanc from Vouvray (AOC, Loire, France) Semi-dry or dry – a Vouvray offers depth, stewed apples, honey and floral nuances. The fine acidity buffers the butter and balances out the sweetness of the pumpkin. Especially nice when the wine comes along with some maturity.
4. Fiano di Avellino (DOCG, Campania, Italy) With texture, light honey notes, herbal spice and a hint of smoke, Fiano is a great companion. Its tension between creaminess and freshness supports both the gnocchi and the buttery sauce and adds depth to the pairing.
5. Grüner Veltliner from the Kremstal (DAC, Austria) A medium-bodied Veltliner with white pepper, herbal spice and a juicy structure that lends freshness. Especially good when fresh sage and mature cheese are involved – the wine brings contrast and clarity without dominating.
The recipe:
Kürbisgnocchi mit Salbeibutter & gereiftem Pecorino
Kochutensilien
- 1 Schüssel
- 1 Kartoffelpresse oder Gabel
- 1 Kochmesser & Schneidebrett
- 1 Große Pfanne
- 1 Topf für Gnocchi
- 1 Reibe
Zutaten
Für die Gnocchi
- 250 g Hokkaido-Kürbis
- 150 g mehligkochende Kartoffeln
- 1 Eigelb
- 80 –100 g Mehl je nach Feuchtigkeit
- Salz Muskat, Pfeffer
Für die Salbeibutter
- 50 g Butter
- 6 –8 frische Salbeiblätter
Zum Servieren
- 30 g gereifter Pecorino frisch gerieben
Zubereitung
Gnocchi-Teig vorbereiten
- Kürbis entkernen, in Spalten schneiden und im Ofen (200 °C, ca. 25 Min.) weich backen.
- Kartoffeln schälen, weich kochen und ausdampfen lassen.
- Beides zerdrücken, mit Eigelb, Mehl und Gewürzen zu einem geschmeidigen Teig verarbeiten.
- Teig in Portionen teilen, zu Rollen formen und in ca. 2 cm große Stücke schneiden.
Gnocchi garen
- In siedendem Salzwasser 2–3 Minuten gar ziehen lassen, bis sie oben schwimmen.
- Mit einer Schaumkelle herausheben und abtropfen lassen.
Salbeibutter zubereiten
- Butter in der Pfanne zerlassen, Salbeiblätter zugeben und leicht bräunen.
- Gnocchi in der Butter schwenken und mit frisch geriebenem Pecorino servieren.
Empfohlene Beilagen
- Feldsalat mit Walnussdressing
- Geröstete Haselnüsse
- Gerupfter Grünkohl mit Apfelvinaigrette
