Mansion House Bay, Marlborough, Marlborough, New Zealand, New Zealand wines, New Zealand Wines, Pinot Gris, white wines, Whitehaven Wines
Gnocchi with Genovese Pesto and Butter-Roasted Beans
Apr
Liguria on your plate – and New Zealand in your glass
Wine from New Zealand and classic gnocchi with pesto genovese—a combination that seems surprising at first glance but feels perfectly natural by the second bite. Gnocchi are among the great comfort foods of Italian cuisine: feather-light potato dumplings swimming in an aromatic basil sauce from the heart of Liguria—Pesto Genovese, prepared in the classic style with fresh basil, pine nuts, Parmesan, Pecorino, garlic, and good olive oil. The green beans are no accident, but a traditional Ligurian touch: in the region around Genoa, gnocchi and pasta al pesto are often served with green beans. This recipe combines both elements in a dish that is simple yet full of depth.
Ideal wine pairing: Mansion House Bay Marlborough Pinot Gris (Marlborough, New Zealand)
Gnocchi al Pesto Genovese with bean butter calls for a wine that captures the herbaceous freshness of the basil, reflects the nutty depth of the pine nuts, and elegantly complements the buttery creaminess of the sauce—and this Marlborough Pinot Gris achieves exactly that with remarkable harmony. Eighty-three percent of the grapes come from the Pauls Road vineyard in Rapaura and the Tussocks vineyard in the Awatere Valley—both sites contribute to an aromatic complexity that far exceeds expectations. Grapes harvested by machine and by hand were gently pressed, cold-settled, and fermented at 14–15 °C in stainless steel tanks before the wine aged on the lees for 3–4 months, developing its characteristic soft texture. In the glass, it displays a bright, clear yellow, and the nose is elegant and inviting: ripe white peach and pear meet almond flour and a hint of citrus zest—aromas that engage in a wonderful dialogue with the nuttiness of pine nuts and the fresh basil of the pesto. On the palate, classic pear and citrus notes follow, along with a hint of almond and cashew, and a soft-textured, generous body with 3.95 g/L residual sugar that complements the creaminess of the bean butter without weighing it down. The acidity of 5.25 g/L keeps everything in balance. The finish is pleasantly long—a wine that perfectly complements this Ligurian dish with New Zealand elegance.
The recipe:
Gnocchi with Genovese Pesto and Butter-Roasted Beans
Equipment
- 1 Großer Kochtopf
- 1 Kartoffelpresse oder Gabel
- 1 Mörser oder Mixer für Pesto
- Rührschüsseln
- 1 Schneidebrett und Messer
- 1 Pfanne für Bohnenbutter
- 1 Schöpflöffel
Ingredients
FOR THE GNOCCHI:
- 500 g floury potatoes
- 130 –150 g Type 00 wheat flour + something for dusting
- 1 Egg whisked
- ½ teaspoon of salt
- 1 A pinch of nutmeg freshly grated
FOR THE GENOVESE PESTO:
- 60 g fresh basil Leaves, well-pressed
- 30 g pine nuts lightly toasted
- 40 g Parmesan cheese finely grated
- 20 g Pecorino finely grated
- 1 garlic clove
- 80 –100 ml extra virgin olive oil
- 1 A pinch of coarse sea salt
- 2 –3 tbsp pasta cooking water to loosen
FOR THE BEAN BUTTER:
- 150 g thin green beans cleaned
- 30 g Butter
- 1 garlic clove lightly pressed
- Fleur de sel
FOR SERVING:
- Freshly grated Parmesan
- Fresh basil
- Freshly ground black pepper
- Good olive oil for drizzling
Instructions
PREPARATION:
- Boil the unpeeled potatoes in salted water until tender, drain them, and peel them while they’re still hot.
- Press through a potato ricer and let cool on a floured surface.
- Add the flour, egg, salt, and nutmeg, and quickly knead into a soft, non-sticky dough—knead as little as possible.
- Shape the dough into rolls, cut into pieces about 2 cm long, and lightly roll them with a fork.
- Place it on a floured cloth.
- To make the pesto, combine basil leaves, pine nuts, Parmesan, Pecorino, garlic, and sea salt in a mortar or blender until a creamy paste forms.
- Stir in the olive oil—the pesto should be creamy but not too runny.
COOKING STEPS:
- Blanch the green beans in plenty of salted water for 4–5 minutes until al dente, drain them, and plunge them into ice water.
- Melt the butter in a skillet over medium heat with the crushed garlic, toss the beans in the mixture, and season with fleur de sel. Keep warm.
- Bring a large pot of salted water to a boil.
- Add the gnocchi in batches and cook until they float to the surface—this takes about 2–3 minutes.
- Remove with a slotted spoon, catching some of the cooking liquid as you do so.
- In a large bowl, mix the pesto with 2–3 tablespoons of the pasta cooking water, then toss the gnocchi in it.
SERVE:
- Serve the gnocchi with pesto in deep, preheated plates.
- Arrange the bean butter decoratively next to or on top of it.
- Sprinkle with freshly grated Parmesan, fresh basil leaves, and black pepper.
- Drizzle a thin stream of olive oil over it.
- Serve immediately—gnocchi won’t wait.
SIDE DISHES:
- Bruschetta with tomatoes and basil
- Arugula Salad with Lemon Dressing
- Genoese-Style Focaccia
Nutrition
