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This luscious dish has a lot going on, and our versatile Whole Cluster Cuvée can handle it: the richness of brown butter and cream, the sweetness of pumpkin and pancetta, and the herbal scent of sage. A more delicate Pinot might struggle, but the Whole Cluster has sufficient intensity to wrangle all these flavors and still flaunt its own seductive aromas of black raspberry and spice.
Pancetta and Sage:
In a large bowl, combine the ricotta, egg, parmesan, and salt.
Mix with a fork to incorporate.
Sift the 1 1/4 cups flour into the bowl and mix until incorporated. The dough will be soft.
Flour a work surface and turn out the dough. Knead until the dough is smooth.
Wrap the dough in plastic wrap and let rest at room temperature for at least 30 minutes.
Once the dough has rested, cut it into 6 portions and cover with a clean kitchen towel.
Working with one portion at a time and keeping the remaining portions covered, roll on the floured surface into log ¾ inch in diameter.
Using a knife, cut into ½-inch pieces. Place the pieces on a floured sheet pan.
At this point, you can refrigerate the dough to use that day or freeze it for up to 1 month. To freeze the dough, put the sheet pan in the freezer, remove it when the dough is frozen, and store the dough in a lock-top plastic bag. Do not defrost the dough before cooking.
To cook the gnocchi the day the dame day, bring a pot of salted water to a boil. Place gnocchi in pot and cook until they float to the surface, about 2 minutes. Remove with a slotted spoon.
Cook the wine in a saucepan over medium-high heat until reduced by one-third.
Reduce the heat to medium, and add the cream, nutmeg, and pumpkin. Whisk until smooth
Simmer over medium heat for 10 minutes.
Adjust the taste with salt. Keep warm until ready to serve.
Pancetta and Sage:
Add liquefied brown butter to mixing bowl.
Add gnocchi, sage and pancetta and toss in bowl.
Ladle sauce into base of warm serving bowl.
Arrange gnocchi mixture on top.
Garnish with sage leaves.
-Chef Peter Janiak