Vegetarian indulgence – wine and food that come together
Wine with food becomes a celebration of everyday elegance with this gnocchi pan with mushrooms and spinach: the harmonious interplay of wine and food is evident in the perfectly fried gnocchi, which are soaked in a creamy sauce of fried mushrooms, young spinach, fine herbs and a hint of garlic and shallot. The mushrooms provide a spicy, earthy accent, while the spinach adds fresh color and softness. Everything is bound by a light cream that envelops the texture of the gnocchi. Rounded off with Parmesan, this dish combines comfort food, sophistication and aromatic complexity. Served family-style or for a candlelit dinner, the gnocchi pan always tastes good – and is the perfect example of uncomplicated vegetarian enjoyment with sophisticated food pairing.
Ideal wine accompaniment: Grüner Veltliner (Wachau, Austria)
A fresh Grüner Veltliner, preferably from the Wachau or Kremstal, is the ideal partner for gnocchi with mushrooms and spinach with its animating acidity and peppery, herbal aroma. The balanced freshness and notes of green apple, citrus zest and white pepper lend lightness to the dish and provide a lively contrast to the creamy, slightly buttery sauce. The moderate alcohol content and elegant minerality keep the dish lively and support the delicate vegetable flavors. The pronounced freshness of the Grüner Veltliner permeates the soft potato dough of the gnocchi and carries the mushroomy notes, while its herbal nuances go perfectly with the spinach. The result is a modern combination – light but expressive – and a food pairing that transforms everyday life into an enjoyable moment.
Further wine recommendations for this dish
Pinot Blanc QbA (Palatinate, Germany)
Pinot Blanc from the Palatinate delights with its subtle fruit of white peach, apple and pear as well as a gentle, mineral freshness. The wine is slender but multi-faceted: its fine structure supports the creamy and spicy notes of the gnocchi pan without weighing it down. The restrained acidity balances the rich sauce and makes the potato dough appear more airy. In addition, the characteristic, unobtrusive aroma harmonizes perfectly with the interplay of mushrooms, spinach and delicate herbs. The result: an elegant, uncomplicated food pairing for connoisseurs.
Soave Classico DOC (Veneto, Italy)
Soave brings a mix of fresh citrus notes, white flowers and mild almond and herb accents. In combination with the gnocchi pan, it acts as a freshness booster, emphasizing the creamy, vegetal accents of the spinach and balancing out the mushroom spice. Its animating acidity and elegant minerality prevent any heaviness and give the dish a new fragrance. Soave is the Italian answer for lovers of elegant, refined cuisine – subtle, authentic and modern.
Chardonnay Collio DOC (Friuli, Italy)
Chardonnay from Collio offers ripe yellow fruit, some honey and a powerful but elegant body without a heavy woody note. The creamy texture of the wine mirrors the sauce of the dish and enhances the mouthfeel of the gnocchi, while notes of almonds and a hint of tropical fruit add an elegant sweetness to the mushroom duet. The fresh, slightly salty minerality harmonizes perfectly with the spinach. The interplay ensures great enjoyment at an international level – assertive but nuanced.
Riesling QbA dry (Rheingau, Germany)
Dry Rheingau Riesling combines crisp acidity, citrus fruit and mineral depth. The bell-clear freshness cuts elegantly through the creamy, buttery sauce and refreshes the palate after every bite. The subtle apple flavors and herbal notes support the spinach and mushroom spice, while the smoothness of the Riesling provides balance. The result is a refreshing, modern pairing that takes classic ingredients to new levels.
Verdejo Rueda DO (Spain)
Verdejo from Rueda surprises with aromas of lime, fennel and green melon. Its invigorating freshness and herbaceous fruitiness enhance the Mediterranean character of the dish. On the palate, Verdejo’s lively acidity provides a lightness that never makes the gnocchi seem heavy, while at the same time bringing out the spiciness of the mushrooms and the fresh taste of the spinach. This makes the dish pleasantly complex and harmonious, but always accessible.
The recipe:
Gnocchi-Pfanne mit Pilzen und Spinat
Cooking utensils
- 1 Große Pfanne
- 1 Topf
- 1 Sieb
- 1 Kochlöffel
- 1 Küchenmesser
- 1 Schneidebrett
Ingredients
Gnocchi und Pilze:
- 250 g frische Gnocchi
- 250 g braune Champignons
- 100 g Kräuterseitlinge
- 100 g Baby-Spinat
- 1 Schalotte
- 2 Knoblauchzehen
- 1 EL Butter
- 2 EL Olivenöl
- 75 ml trockener Weißwein
- 125 ml Sahne
- 75 ml Gemüsebrühe
- 35 g Parmesan
- Salz Pfeffer
- 1 TL italienische Kräuter
- Frische Petersilie zum Garnieren
Preparation
Pilze und Spinat vorbereiten:
- Champignons und Kräuterseitlinge putzen, klein schneiden.
- Schalotte und Knoblauch fein hacken, Spinat waschen und grob zupfen.
Pilze anbraten:
- Olivenöl und Butter in Pfanne erhitzen, Pilze scharf anbraten.
- Schalotten und Knoblauch zugeben, 2 Minuten mitschwitzen.
Sauce und Gnocchi:
- Mit Weißwein ablöschen, Gemüsebrühe und Sahne einrühren, italienische Kräuter zugeben, 3 Minuten köcheln lassen.
- Gnocchi nach Packungsangabe garen, abgießen, zu den Pilzen geben.
- Baby-Spinat unterheben, mit Parmesan und Petersilie vollenden, bei Bedarf mit Salz und Pfeffer abschmecken.
Empfohlene Beilagen:
- Rucolasalat mit Pinienkernen
- Knuspriges Ciabatta
- Antipasti-Teller
