Inspired by my good friend Justine Whitney’s rustic gnocchi recipe and the flavors of the harvest season. This dish brings together everything I love most: comfort, great wine, and gathering around the table. Thanks, Justine, for the inspiration.

Vegetarian as written, but pairs beautifully with roasted or grilled chicken, pork, or steak.

-Ryan Rittmeister, Assistant Tasting Room Manager

Ingredients:

Gnocchi

• 2 lbs Yukon Gold potatoes
• 1 cup “00” flour, plus extra for dusting
• ½ cup ricotta, drained
• ½ cup finely grated Pecorino Romano
• 1 large egg
• 1 large egg yolk
• ½ teaspoon fine sea salt

Kabocha Cream Sauce

• 1½ cups roasted kabocha (or butternut) squash
• 5 tablespoons unsalted butter
• 10–12 fresh sage leaves
• 1 small shallot, finely minced
• 2 garlic cloves, minced
• ½ cup heavy cream (or about ½ cup mascarpone)
• ½ cup finely grated Pecorino Romano
• Pinch of freshly grated nutmeg
• ¾ cup vegetable stock
• ½ cup reserved pasta water (plus more as needed)
• Salt and freshly ground black pepper, to taste

Procedure:

1. Roast the squash

Roast halved, seasoned squash cut-side down at 400°F for 35–45 minutes, until tender and caramelized. Scoop the flesh into a blender.

2. Cook the potatoes

Boil whole, unpeeled potatoes until fork tender (about 30–40 minutes). Peel while hot, rice them, then spread out to steam for 5–8 minutes.

3. Make the gnocchi dough

Mix the potatoes with flour, Pecorino, salt, ricotta, egg, and yolk until a soft dough forms. Gently bring together—don’t knead.

4. Shape the gnocchi

Divide into 4 pieces, roll into ropes, cut into bite-sized pillows, and roll over a fork or gnocchi board. Place on a lightly floured tray.

5. Make the sauce

Brown the butter with sage; reserve the crispy sage. Add half the butter to the blender with the squash. Sauté shallot and garlic in the remaining butter, deglaze with vegetable stock, reduce slightly, then add to the blender with cream and nutmeg. Blend until smooth.

6. Finish the dish

Boil gnocchi until they float, then cook another 60–90 seconds. Warm the sauce in a skillet, thinning with pasta water until silky. Stir in Pecorino, then gently toss in the gnocchi.

Serve immediately with crispy sage, extra Pecorino, and freshly grated nutmeg.

Suggested Pairing: 2024 La Encantada Pinot Noir

Wine Pairing Notes

The earthy squash, brown butter, sage, nutmeg, and Pecorino complement the elegance of the 2024 La Encantada Pinot Noir, highlighting the wine’s oak influence, savory character, and distinctive vineyard expression.