Here’s a sure-fire hit of a pairing, whether you are entertaining or just treating yourself mid-week to something tasty, healthy and easy.
Chef Craig was inspired by the unwooded fruit flavours of this Chardonnay and couldn’t resist pairing the wine with Butternut and Pinenut flavours.
We love: Such an original recipe, creating your own home-made scrummy gnocchi, with flavours that mingle and compliment the wine so well.
Alternative pairings: This dish also pairs extremely well with Freedom Walk Chardonnay, as a starter dish with Lacourte Godbillon Cuvee Vanité. Radford Dale’s ‘The Crux’ Chardonnay is also a winner here.
Catchpole & Co. Woodward Ridge Chardonnay
with butternut cubes and butternut puree, pine nuts
120g Flour (including flour to roll out on)
½ Egg yolk, beaten
250g Potatoes, peeled
Boil peeled potatoes for the mash potatoes, once potatoes are soft remove from the water. Do not cool down potatoes, mash immediately or press through a fine sieve.
Allow mash to cool for 15minutes.
Add the eggs one by one to the mash potatoes while mixing together. Then add the flour slowly and mix in (do not over mix).
Add seasoning then allow to rest.
On a floured surface place the mix on the counter. Roll into long cylindrical shape to your choice of thickness.
Using a knife cut into desired shape.
Bring a pot of water to the boil and blanche, skimming off the gnocchi as they float (approx.. 2 minutes).
600grams-800grams butternut whole
100ml Olive Oil
Salt to taste
2 medium onions, roughly chopped
Roughly chop and place the butternut on an oven tray. Rub with olive oil (this will give more flavour).
Bake at 175 C until soft (about 1 ½ hours).
Allow to cool. Remove the skin and any seeds.
Sauté the onions with butter in a small pan, on a medium heat, until soft.
Place the butternut into a blender. Add the sauté onions. Mix and blend to a puree, season to taste, then pass through a fine sieve.
100grams Butternut diced
Water for boiling
Pinch of salt
In a sauce pan add water and salt. Bring to the boil. Add the butternut cubes and blanch till cooked but firm (6 minutes).
Put to one side.
(You’ll ‘seal’ the cubes in the pan used for the Pine Nuts & Sage)
Pine nuts and sage
50 grams pine nuts
Sage 1x punnet (20 grams)
Dry toast the pine nuts in a medium-sized pan till golden. Remove and put aside.
Melt the butter until colour starts to change to a light golden colour, add in the picked Sage.
Once butter is “beurre noisette” almost dark in colour and sage is crisp, remove the sage from the pan.
In the same pan, seal the butternut cubes until some colour forms and season well.