Chardonnay is always a winner alongside butter-based sauces. So, when we were looking for the perfect pairing for our David Hook Old Vines Chardonnay, we couldn’t go past this delicious recipe from local chef Sam Alexander at one of our favourite restaurants, Yellow Billy Restaurant in Pokolbin. His potato gnocchi with green peas, asparagus, chives and parmesan is bright, rich and fresh, much like our new release wine.


180g Kipfler potatoes, peeled

1 egg yolk

20g grated parmesan

80g plain flour

Olive oil

85g unsalted butter, chilled and cubed

1 large eschalot, finely diced

2 garlic cloves, minced

6 asparagus spears, chopped on an angle

100g green peas

1 bunch of chives, finely chopped

30g shaved parmesan

Snow pea tendrils, for garnish (optional)


1. To make the gnocchi, steam the potatoes until soft. Use a mouli grater, potato ricer or tamis (drum sieve) to mash the potatoes onto a lightly floured surface. Make a small well in the mashed potatoes and add egg yolk, grated parmesan, salt and pepper to the well. Combine and knead gently, sprinkling flour over the top until you form a smooth ball. Roll into finger-width sausages, then cut into pillow shapes roughly the size of green olives.

2. Bring a large saucepan of salted water to a boil. Add gnocchi, cooking until they float. Use a slotted spoon to remove and transfer to a bowl of ice water to cool. Drizzle the bowl with olive oil so gnocchi doesn’t stick together.

3. Heat a large frypan over medium heat. Add butter and a drizzle of olive oil and cook until the mixture starts to change colour and froth slightly. (Be careful that it doesn’t burn.) Add gnocchi and sauté, turning, until lightly golden brown on each side. Add eschalot, garlic, asparagus and peas, and toss. Season to taste with salt and freshly ground black pepper. Remove from heat. Divide the gnocchi between 2 dinner plates and garnish with chives, shaved parmesan and snow pea tendrils (if using). Drizzle with a little more olive oil and serve immediately.

Serves 2