Fresh spring gnocchi with the perfect wine accompaniment
These wild garlic gnocchi with pine nuts & pecorino bring spring to your plate! The homemade gnocchi are wonderfully soft, while the wild garlic adds an aromatic, slightly garlicky freshness. Roasted pine nuts provide a subtle nuttiness, while the salty pecorino rounds off the flavours harmoniously.
A Riesling Kabinett from the Moselle is the perfect accompaniment to this dish. With its fine residual sweetness, lively acidity and fruity flavours of green apple and citrus, it provides a wonderful contrast to the spiciness of the wild garlic and the intensity of the pecorino.
Ideal wine accompaniment: Riesling Kabinett Mosel (Germany)
A Riesling Kabinett from the Moselle has a delicate acidity, elegant fruit sweetness and a mineral freshness that harmonises perfectly with the slight spiciness of the wild garlic.
Its notes of green apple, lime and peach balance out the earthy, spicy component of the wild garlic, while the elegant fruit sweetness forms a pleasant contrast to the salty pecorino. The fine minerality also ensures a wonderful freshness and lightness that does not make the gnocchi appear too heavy.
Another 5 wine recommendations for this pairing
1st Grüner Veltliner Wachau DAC (Austria)
This Grüner Veltliner impresses with its peppery spiciness, crisp acidity and flavours of green apple and lemon, which perfectly complement the fresh aroma of wild garlic.
2. Sauvignon Blanc Loire AOC (France)
A Sauvignon Blanc from the Loire with grassy notes, citrus freshness and a fine minerality goes wonderfully with the green aromas of the gnocchi and emphasizes their herbal notes.
3. Pinot Bianco Südtirol DOC (Italien).
With its mild fruitiness, light nuttiness and fine acidity, a Pinot Bianco from South Tyrol is the ideal complement to nutty pine nuts and salty pecorino.
4th Albariño Rías Baixas DO (Spain)a
An Albariño from Rías Baixas impresses with its salty minerality, fresh acidity and notes of citrus fruit, which provide a great balance to the creaminess of the gnocchi.
5th Chardonnay Chablis AOC (France)
A Chablis with mineral freshness, subtle fruit and a fine citrus note underlines the lightness of the dish and brings a pleasant depth to the taste experience.
The recipe:
Wild garlic gnocchi with pine nuts & pecorino
Cooking utensils
- 1 Cutting board & knife
- 1 Large bowl
- 1 Potato ricer or fork
- 1 Flour-dusted work surface
- 1 Pot for cooking the gnocchi
- 1 Pan for roasting the pine nuts
Ingredients
For the gnocchi:
- 400 g floury potatoes
- 80 g Flour
- 1 Egg yolk
- 40 g Wild garlic finely chopped
- Salt & pepper to taste
For the topping:
- 30 g Pine nuts Roasted
- 50 g Pecorino Freshly grated
- 1 Tbsp olive oil
Preparation
Prepare the gnocchi dough:
- Peel the potatoes, boil in salted water until soft and leave to evaporate.
- Press the potatoes through a potato ricer or mash them with a fork.
- Knead in the flour, egg yolk and wild garlic until a smooth dough is formed.
Shape & cook the gnocchi:
- Shape the dough into rolls (approx. 2 cm thick) and cut into small pieces.
- Roll the pieces over a fork to obtain a typical gnocchi structure.
- Cook the gnocchi in salted, boiling water until they rise to the surface.
Arrange & serve:
- Drizzle the gnocchi with olive oil and sprinkle with toasted pine nuts and pecorino.
- Serve immediately and enjoy.
Recommended side dishes
- Rocket salad with lemon dressing
- Toasted baguette with herb butter
- A glass of well-chilled Riesling Kabinett from the Moselle
