Fall means pumpkin, and nothing goes with pumpkin like butter, sage, and a little of our spicy Mesa Pinot Noir. Whip this up for an easy main course, or serve as a side to your favorite roast beef dish.
- 1/2 cup canned pumpkin
- 2 ounces soft goat cheese
- 1 egg
- dash of nutmeg
- about 2 cups flour
- 4 tbsp. butter
- 8 sage leaves
- salt and white pepper to taste
In a bowl, mix the pumpkin, goat cheese, egg, and nutmeg together until blended. Add the flour and stir to mix together completely. You want a non sticky consistency, so you might need a little more or a tiny bit less depending on how wet your batter is.
On a cutting board, sprinkle flour and roll out the gnocchi into 8 inch long rolls. These should be about half an inch wide. Cut into inch long sections and arrange on a floured plate.
In a skillet, melt the butter. Add the sage and let it cook slowly. Bring a pot of water to a boil, then add the gnocchis gently. After about a minute they will begin to float. Remove these with a spoon and add directly to the melted butter. Cook on medium heat, tossing frequently in the butter. Season with salt and pepper and serve.