Gnocchi al Gorgonzola paired with Cool Climate Pinot Noir

Gnocchi al Gorgonzola 
Pillowy Potato Gnocchi in Blue Cheese

Soft potato gnocchi bathed in a creamy Gorgonzola sauce - Piedmontese indulgence

Ingredients: (Serves 4)

1 kg floury potatoes, unpeeled

250 g of flour, plus more to dust

1 egg yolk

Grated nutmeg, salt

Sauce

200 g Gorgonzola dolce, cubed

150 ml pouring cream

30 g walnuts, toasted and chopped

Black pepper

 

Method:

One.  Boil potatoes in their skins until tender, 30 minutes. Drain and peel while warm.

Two.  Pass through a ricer onto a board. Spread and cool slightly.

Three.  Make a well; add yolk, flour, nutmeg, and a pitch of salt. Knead gently to a soft dough.

Four.  Roll into thin ropes, cut into 2 cm pieces, and press lightly with a fork.

Five.  Warm cream in a wide pan and melt in Gorgonzaola until smooth.

Six.  Boil gnocchi in salted water; they are ready when they float. Lift straight into the sauce, toss gently, and finish with walnuts and pepper.

Pro tip: Don't over-flour - light hands make light gnocchi. If the dough feels wet, add a tablespoon at a time, not a handful

 

Wine pairing:

Red Hill Estate Cool Climate Pinot Noir

 

Why it works:

Our Cool Climate Pinot Noir delicate red-fruit sweetness is a surprising match salty, pungent blue cheese. The acid keeps the cream feeling fresh and elegant.

 

Wine tasting notes:

Liqueur cherries, warm spice, and silky tannins unfold a lively yet refined palate. Bright fruit intensity lingers, giving way to a long, graceful finish.

Serving Temp: Slightly cooler than room temperature