Pumpkin and Sage Gnocchi with Riverbench Mesa Pinot Noir

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.