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Amandelgnocchi alla Romana & Signature, Verdil Chardonnay


INGREDIENT (4 people):

For the gnocchi:
750 ml of soy milk
250 grams semolina (durum semolina)
2 tablespoons salt
1/2 grated nutmeg
2 tablespoons nutritional yeast
2 tablespoons extra virgin olive oil
1 tablespoons white pepper
1 tablespoons light miso

To finish off:
1 bunch of red grapes
1/4 tsp cumin
4 rosemary sprigs
4 sage leaves
1 extra tablespoons virgin olive oil
4 macadamia nuts
4 tablespoons the mayonnaise (vegan)
1 avocado (mashed)


1 In a heavy-bottomed pan heat the soya milk with the oil, salt, grated nutmeg, nutritional yeast, pepper and miso. Now add the semolina, little by little, stirring with a whisk. After stirring well for 5 minutes or so you should have a thick consistency, similar to polenta. Taste and season with a little more salt, pepper or miso.
2 Transfer to an oven dish lined with baking paper. Allow to cool for half an hour until it has solidified.
3 Use a round cutter or a glass to cut out circles from the mixture. 
4 Fry the round discs in olive oil over medium heat until golden brown on both sides. Remove them from the pan, set aside and keep warm.
5 Use the same oil to fry the sage leaves until crispy. Drain on kitchen paper.
6 Now cut the ends off the rosemary sticks diagonally and use them as a skewer for the grapes. Cook the grapes on a high heat for a minute or so, until their skin starts to burst. Sprinkle with the cumin and a little salt and remove from the pan. 
7 Dress the plates: use the bottom of a spoon to spread a tablespoon of mayonnaise in a circle on the plate. Place the gnocchi on top, followed by the mashed avocado and then a skewer of grapes. Grate a macadamia nut over each plate and last of all, drizzle with a little olive oil. Garnish with pea shoots if you wish.

Food and wine paring:

This wine has a striking golden colour. It is complex and has an intense flavour of juniper berries, pear, melon, quince and lemongrass. Very aromatic and full, with a low level of acidity. It is the ideal accompaniment for the herby, rich flavour of the gnocchi, sage and rosemary. The creamy mayonnaise under the gnocchi perfectly marries with the creamy, sultry notes in the wine.  

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