November brings with it the first winter breezes, the landscape changes, giving rise to warm and intense plays of light and color...
This magical autumn atmosphere becomes perfect when paired with an appetizing recipe featuring our Novello Piwi with no added sulfites.
The credit once again goes to the very talented Italian food blogger Sara Miletti, who on her page "L'appetito vien leggendo" once again chose our wine to create a surprising pairing. On this occasion, our Novello from Cabernet Cortis and Merlot Khorus grapes turned out to be the perfect wine pairing for a succulent, typically seasonal dish: soft potato and pumpkin gnocchi, with a touch of nutmeg wrapped in a mouthwatering cheese fondue. A tasty proposal, ideal to accompany the first cold weather of November.
In fact, Novello is the quintessential autumn wine with a light, fresh flavor and a fruity, lingering aroma, typical of wine that is not yet "ripe," which goes perfectly with products of this wonderful season such as mushrooms, chestnuts and pumpkin.
Our Novello IGT Veneto no added sulfites organic is a wine made from Piwi grapes, that is, from resistant vines. A wine where the whole philosophy of the winery is concentrated: organic quality, vegan certification, no added sulfites and from this year produced with resistant grapes. A very harmonious and velvety wine with scents of violet, blueberry and with a color with very intense violet hues; absolutely "different" aromas and scents. The wine novello is the one produced by the carbonic maceration method of winemaking and its best known feature is that it is put on sale in the same year as the harvest.
Here is the recipe!
Eggless pumpkin and potato gnocchi with gorgonzola fondue
Ingredients for 4 people
- 800g delica pumpkin pulp
- 400g yellow-fleshed potatoes
- 340g flour + enough for the pastry board
- nutmeg
- fine salt
For the fondue
- 300ml fresh milk
- 240g of gorgonzola cheese
- 50g of walnuts
Procedure
To make eggless pumpkin and potato gnocchi with Gorgonzola fondue, start by preheating the oven to 180 degrees. Cut the pumpkin into pieces and place them in a baking dish covered with baking paper. Bake for about 30 minutes or until the pumpkin is soft. Remove from the oven, mash the pumpkin and let it cool. Peel the potatoes and cut them into pieces. Bring a pot with water to a boil. When boiling, add salt and cook the potatoes for about 15 minutes. Drain them, mash them and let them cool. Now combine the squash with the potatoes, season with salt and also add grated nutmeg. Stir well. Sift the flour onto a pastry board (or marble surface), make a well and pour the pumpkin and potato mixture into the center. Knead gently until the mixture is smooth and firm. Divide the dough into several parts and use your hands to form sticks, which you will cut into pieces of about one and a half centimeters to form gnocchi. Continue this way using all the dough available and place the gnocchi on a floured cotton (or linen) dishcloth.
Place a frying pan on the stove and pour in the milk. Add the chopped gorgonzola and cook briefly or until the gorgonzola is melted. Stir and keep warm. With a knife coarsely chop the walnuts. Bring a pot with water to a boil. When boiling, add salt and pour in the gnocchi. Cook them until they rise to the surface. Retrieve them with a skimmer and toss them in the pan with the fondue. Divide them among individual plates and top with chopped walnuts and if you like a sprinkling of black pepper. Serve immediately.
What to say. Bon appetite!
