Green classics rethought – velvety comfort with depth
Anyone looking for wine and food combinations in their most down-to-earth, warmest form will find them here. Spinach gnocchi are as much a part of classic northern Italian cuisine as polenta is to Veneto and risotto is to Lombardy – they are not a fashion trend, but cultural heritage. The bright green color comes from the spinach, which is incorporated directly into the potato dough, while the velvety texture comes from the potato itself. Sage butter is the natural sauce for gnocchi and pasta throughout northern Italian cuisine: its nutty power, the herbal spiciness of sage and the browning of butter combine to create a flavor that is more than its ingredients. The Parmesan cream, warm and creamy, covers the green gnocchi like a golden veil. This dish calls for a wine that does not overpower its creaminess, but reflects it, and which complements the spiciness of the sage with its own aroma.
Ideal wine accompaniment: Soave Classico DOC (Veneto, Italy)
From the volcanic basalt and tuff soils of the Classico zone around Soave, just a few kilometers east of Verona, comes a white wine that has been served with pasta, gnocchi and risotto in northern Italy for centuries. On these mineral-rich soils, the Garganega grape develops an aromatic structure that appears modest at first glance but is fascinating on closer inspection: white peach, almond, bitter almond, chamomile and a hint of beeswax, embedded in a velvety texture with lively, fresh acidity. This acidity is the first key to the pairing: it cuts through the butteriness of the sage butter and cleanses the palate between each gnocchi without destroying the warm nutty notes. The bitter almond component in the finish of the Soave Classico DOC enters into a direct, harmonious dialog with the sage, elegantly extending its own slight bitterness and spiciness. The Parmesan cream finds a related element in its creaminess. A wine that shows that Soave is far more than its reputation.
Further wine recommendations for this dish
Lugana DOC (Lake Garda, Italy)
From the deep clay soils of southern Lake Garda, where the Turbiana vine reaches its deepest aromatic development, comes a white wine with a special creaminess and an almond depth that is related to Soave and yet independent. Aromas of white peach, almond, citrus zest and a fine salty minerality make it a natural accompaniment to gnocchi. It has a little more body than the Soave Classico DOC, which is an advantage with a richer Parmesan cream. Its minerality gives the dish a depth that goes beyond the ordinary. For all those who prefer to go to Lake Garda rather than Soave for their gnocchi evening.
Pfalz Pinot Blanc Spätlese dry QmP (Pfalz, Germany)
The creaminess and natural smoothness of the Pfalz Pinot Blanc Spätlese dry QmP flatter the sage butter and Parmesan cream in a way that leaves no questions unanswered. Aromas of white peach, pear and white flowers, embedded in a velvety texture, gently carry the gnocchi. Its moderate acidity keeps the dish in balance and its body is just right for a buttery, creamy sauce. For all those who prefer a German white wine with the same creaminess and smoothness when enjoying a northern Italian classic.
Vermentino DOC Liguria (Liguria, Italy)
The Vermentino DOC Liguria brings almond, citrus blossom and a hint of bitter almond that meets the sage in the butter head on. Its freshness and lively acidity give the creamy dish a Mediterranean lightness that lifts it out of its heaviness. It is less creamy than the Soave, but has an aromatic freshness that opens up the dish in an invigorating way. For all those who prefer Mediterranean freshness to Veneto creaminess when it comes to spinach gnocchi.
Grüner Veltliner Wachau DAC (Wachau, Austria)
The white pepper and the green herbal spice of the Grüner Veltliner Wachau DAC enter into a direct dialog with the sage: both have a spicy, herbal basic language, both enliven the palate with their independent aromas. From the terraces above the Danube, it brings a minerality and freshness that lightens up the creamy dish. Its medium body carries the Parmesan cream without being overpowered by it. For all those who prefer Austrian herbs to Italian creaminess for an evening of gnocchi.
Soave DOC (Veneto, Italy)
The more accessible, fresher entry-level Soave without the Classico label – lighter, quicker to drink, less complex than the Classico, but with the same basic aromatic structure: almond, white peach, camomile and fresh acidity. It is the uncomplicated, everyday version of the great Soave Classico DOC and the perfect choice for a normal evening without a special occasion. Its bitter almond note hits the sage head on, its freshness cleanses the palate after the sage butter. For all those who are simply looking for the right wine at the right price for a gnocchi evening.
You can find more vegetarian spring recipes with matching wines on the spring and wine overview page.
The recipe:
Spinach gnocchi with sage butter and parmesan cream
Cooking utensils
- Large saucepan (for the gnocchi)
- Wide pan (for the sage butter)
- Small saucepan (for the Parmesan cream)
- Potato ricer
- Hand blender
- Skimmer
Ingredients
- 500 g floury potatoes
- 150 g Spinach leaves fresh or frozen, well expressed
- 150 g Flour Type 405 plus something to work with
- 1 Egg
- Salt Nutmeg
FOR THE SAGE BUTTER:
- 80 g Butter
- 10 -12 fresh sage leaves
- Salt black pepper
FOR THE PARMESAN CREAM:
- 80 g Parmigiano Reggiano Freshly grated
- 100 ml Cream
- 1 Tbsp butter
- Salt white pepper
Preparation
PREPARATION:
- Boil the potatoes in their skins in salted water until soft, about 25 minutes.
- Blanch the spinach (30 seconds), rinse immediately in iced water, squeeze well and chop finely.
- Drain the potatoes, allow to evaporate, peel while still hot and press through a potato ricer.
- Leave the potato mixture to cool slightly.
COOKING STEPS:
- Add the spinach, flour, egg, salt and nutmeg to the potato mixture and knead quickly to form a smooth dough.
- Shape into rolls (approx. 2 cm) on a floured surface and cut into pieces.
- Cook in batches in plenty of boiling salted water until they float.
- Remove with a slotted spoon, reserving some of the cooking water.
- For the Parmesan cream: Bring the cream and butter to the boil, stir in the Parmesan, blend with a hand blender until smooth, keep warm.
- Foam the butter in a wide pan over a medium heat.
- Add the sage leaves, fry for 2 minutes until crispy and the butter turns a nutty golden brown.
- Add the gnocchi to the sage butter and toss briefly.
DIRECTIONS:
- Serve the Parmesan cream on preheated deep plates as a mirror.
- Spread the gnocchi on top.
- Pour a generous amount of sage butter over the dish and garnish with crispy sage leaves.
- Finish with Parmesan shavings and black pepper.
SUPPLEMENTS:
- Parmesan shavings as an additional garnish
- Small leaf salad with lemon dressing
- Crispy ciabatta with olive oil
