PIWI Novello with pumpkin and potato gnocchi: the perfect autumnal marriage!
The first winter breezes begin in November: the changing scenery embraces a display of lights and vibrantly warm colours. This magical Autumn atmosphere becomes perfect if accompanied by an inviting recipe paired with our No Sulphites Added nouveau-style PIWI wine.
Once again we need to thank Italian food blogger Sara Miletti for sharing on her page “L’appetito vien leggendo” an amazing food-wine paring with one of our wines. This time our Cabernet Cortis and Merlot korus based Novello turned out to be the perfect accompaniment to a savoury and traditionally season-specific dish: soft potato and pumpkin gnocchi, with a pinch of nutmeg in a creamy cheese sauce. A delicious recipe to warm us up in November.
Nuveau wine is traditionally considered the Autumn wine style par excellence. Its light, fresh texture and fruity lingering flavours, tipically found in ‘immature’ wines, makes it the perfect wine to be enjoyed alongside this season’s foods such as mushrooms, chestnuts and pumpkins.
Our organic nouveau-style NSA Novello IGT Veneto is made with Piwi grapes, i.e. grapes from fungus resistant varieties. This wine fully reflects our philosophy consisting of premium organics, vegan certification, no sulphite additions, and starting from this year use of resistant varieties. This is a well-balanced velvety wine offering aromas of violet and blueberry. Deep purple in colour, it delivers a completely ‘new’ array of aromas and flavours. Nouveau wine is made employing a winemaking method called carbonic maceration and is famous for being produced and released in the same year.
Here’s the recipe!
Eggless pumpkin and potato gnocchi with gorgonzola fondue
800g (about 28 oz) Delica pumpkin flesh
400g (about 14 oz) yellow-fleshed potato
340g (about 11 oz) flour + extra for dusting
For the fondue
300ml (about 1 cup) fresh milk
240g (about 8 oz) gorgonzola cheese
50g (about 2 oz) walnuts
Preheat the oven to 180 °C (350 °F). Cut the pumpkin into chunks and place them on a baking sheet pan covered with baking paper. Cook for about 30 minutes or until the pulp is soft. Remove the pumpkin from the oven, mash it and let it cool. Peel and cut the potatoes into pieces. Cook the potatoes in a large pan of boiling salted water for about 15 minutes. Drain and mash the potatoes, then let them cool. Next mix them with the pumpkin mash, add the salt and the grated nutmeg. Work the mixture together. Sift the flour onto a wooden pasta board (or a marble work surface), create the classic fountain shape and make a well in the center then pour the pumpkin and potato mixture in it. Gently work the dough until it is very smooth and pliable, then divide into equal pieces and roll each into a sausage. Slice into 1.5 cm lenghts – this is your basic gnocchi. Proceed until all the dough is finished and as you make them place them on a floured cotton (or linen) cloth.
Heat the milk in a saucepan. Add the crumbly gorgonzola cheese and stir until it is melted then keep it warm. Chop the walnuts with a knife. Bring to the boil a pot of water, salt and then add the gnocchi. Wait until they rise to the surface. Take the gnocchi with a slotted spoon and toss them in the saucepan with the gorgonzola sauce. Portion out the gnocchi to individual plates, top with the chopped walnuts and a sprinkle of black pepper if you like. Serve immediately.
What can we say if not ‘enjoy your meal’?