My friend Tom has launched a company called Onvine, a boutique wine subscription service for people who want to passively learn about what they're drinking. For a set price he sends subscribers a hand-selected mixed case of six each month, and they can drink them, electronically cellar them, make their own tasting notes, and then order more of the ones they love, nice and easily. Each month Tom features a wine of the month, and somehow he has coerced me in to creating a matching recipe. 

This month he gave me the Pencarrow Chardonnay 2014 to try. Pencarrow is the second label to Palliser Estate, a wine producer in Martinborough (an area of New Zealand close to my heart) - Tom's notes about the wine are here.

I love chardonnay, and I love gnocchi, and the match came about after I spent a good amount of time harassing the wine expert in my life. He suggested all sorts of vague things: Yeast! Apricot! Brioche! But after tasting the wine, and playing around with lots of different ideas, I arrived at this.

Recipe inside!

Gnocchi with brown butter, sage, and hazelnuts

Serves 2-3


¼ cup hazelnuts (get fresh New Zealand ones if you can)

1 small buttercup pumpkin

2 tbsp olive oil

½ tsp chilli flakes

1 tbsp honey

100g good quality unsalted butter  (I used Lewis Road Creamery)

300g gnocchi

1 bunch fresh sage leaves, roughly chopped (about half a cup)

1 tsp lemon zest

Grana padano or parmesan, to garnish

Sea salt and cracked black pepper, to garnish


1. Take the hazelnuts and dry toast in a frying pan on a high heat for a couple of minutes. Roughly chop and set aside.

2. Slice buttercup, skin-on, into thin crescent wedges, and roast at 200C with a little olive oil, honey, and chilli flakes, for about 30 minutes, until golden and caramelised.

3. Make gnocchi according to instructions, or buy fresh-frozen gnocchi, and cook in boiling water according to instructions. Leave in water until ready to add to sauce.

4. In a frying pan, add butter. Heat on a medium-high heat until nearly all melted, then add your chopped sage leaves.

5. Cook a couple of minutes, until the butter starts to brown and the leaves start to go crispy. Add the gnocchi, and stir to coat in the butter. Cook for a further couple of minutes, being careful not to allow the butter to burn.

6. Remove from the heat and add lemon zest. Add the hazelnuts, and serve on a plate with the roasted buttercup.

Garnish with grana padano or parmesan cheese, and salt and pepper. Serve with Palliser Chardonnay 2014.

// Posted by Delaney at 11:01 PM // Labels: wine match, cooking, onvine