Preheat the oven to 180 degrees.
Toss the butternut in 2 tablespoons of the oil, season and roast until golden and crispy. Place the Parma ham on the baking tray for the last 5 minutes of the cooking time.
Bring a large saucepan of salted water to the boil, add gnocchi and simmer over medium heat until they float to the surface (2-3 minutes).
Heat the remaining olive oil and butter in a large frying pan. When the butter starts to foam, add the sage and swirl through. Add the gnocchi and butternut, gently toss until coated, scatter with pine nuts and shards of crispy Parma ham. Grate the parmesan cheese over the top and serve immediately with Nederburg’s The Young Airhawk Sauvignon Blanc.
Wine tasting notes: The grapes for this wooded sauvignon blanc were sourced from selected cool-climate vineyards in Elim, Darling and Durbanville, each offering different facets of the varietal’s character. The bouquet features layers of green figs, asparagus and minerality, very well integrated with wood, and tastes fresh, crisp and zesty with a creamy texture on the palate. The Young Airhawk is also excellent with seafood such as fresh oysters, crayfish, calamari, prawns and mussels; chicken and pasta dishes; and vegetables and fresh summer salads.
For more wine pairing ideas, visit the Nederburg website.