Pumpkins don’t stick around for long, so make sure you start cooking with them this month.

A lightly oaked Chardonnay offers the zingy refreshment combined with a round, slightly nutty palate that can go well with pumpkin in any of its forms.

However, we find that it would pair especially well next to a savory option like sage butter sauce on pumpkin gnocchi.

Try our Burgundy's Chardonnay for a perfect matching :

Nicolas Potel Bourgogne Chardonnay, 2013 at £9.95

Nicolas Potel living up to his name. This bold but classic citrus-led nose offers notes of blossoming acacia flowers and marzipan. Straightforward at first and nicely rounded on the palate, with a complex flavour of almond on the finish.

Or the Nicolas Potel Rully, 2010 at £11.95

A brilliant light yellow colour. A blend of mineral flinty aromas and very ripe fruit aromas gives a nice fresh bouquet. Very pleasant on the palate, sophisticated and round.

SAGE BUTTER SAUCE ON PUMPKIN GNOCCHI 



Ingredients

1kg piece jap pumpkin 
olive oil cooking spray
1/2 to 1 3/4 cups plain flour
1/2 teaspoons salt
1/2 teaspoon white pepper 
125g butter, chopped
1/2 cup sage leaves 
shaved pecorino cheese, to serve

Method

Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin on tray. Spray with oil. Season with salt and white pepper. Roast for 40 to 45 minutes or until tender. Transfer to a large bowl. Mash until smooth. Stand for 10 minutes. Sift 1 1/2 cups flour over pumpkin. Season with salt and pepper. Stir until well combined and a soft dough forms. Turn dough onto a lightly floured surface. Knead gently for 3 minutes. Divide into 4 pieces. Roll each piece into a 30cm-long sausage shape. Cut each roll into 3cm pieces. Press with a fork .Bring a large saucepan of salted water to the boil over high heat. Add one-quarter of the gnocchi. Cook for 2 minutes or until gnocchi rise to the surface. Cook for a further 2 minutes. Remove with a slotted spoon to a large bowl. Cover with foil to keep warm. Repeat with remaining gnocchi, in 3 batches.Heat butter in a small saucepan over medium heat until melted and sizzling. Add sage. Cook for 2 minutes or until butter turns golden. Spoon gnocchi into bowls. Spoon over sage butter. Season with pepper. Top with pecorino and serve.

Enjoy it ! 

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