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The Secrets to Pumpkin Gnocchi with Sage

Closeup of a John Ash and Co dish with green culinary spice leaves on top of pumpkin gnocchi pasta set on a linen table cloth with a silver fork.

By Chef Tom Schmidt

Your friends and family will love this fall classic, a traditional pasta dish combining a light pillowy texture with luxurious buttery, herbal flavors – made with fresh seasonal ingredients.


  • 1 cup of puréed cooked pumpkin (1/2 pumpkin remove seeds, roast in a 300-degree oven until soft and somewhat dried out)
  • 1 cup Bellwether Farms ricotta
  • 2 large farm eggs
  • 2 teaspoons kosher salt
  • 1/4 cup finely grated Vella dry jack
  • 3 – 4 cups of all-purpose flour
  • Sage leaves
  • Butter
  • Salt

Gnocchi Method

  • Mix the pumpkin purée, ricotta, dry jack, eggs, and salt together in a large bowl.
  • Add 2 cups of the flour and mix well with your hands. The dough
    should be very sticky and impossible to work.
  • Add another half cup of flour and mix that in. You want the
    dough to be pretty sticky, and pliable enough to shape into a large log. If
    it’s not, keep adding a little flour at a time until you can get a soft dough
    that will be rollable. It should never require more than 4 cups of flour.
  • Cover the dough with a damp towel.
    • Cut the dough into four equal pieces. Take one piece and cut it in half.
  • Roll the dough into a snake about a 1/2-inch thick, then cut it
    into pieces about the thickness of a fork. Flatten out with the tines of a
  • Put on the floured sheet pan with parchment and boil in lightly
    salted water. Repeat the process with the rest of the dough.


Sage Butter Method

  • Heat butter in a thick-bottomed saucepan with sage leaves and some salt. When melted, mix with a wooden spoon and taste for saltiness.
  • Add more salt if needed. Heat over high heat stirring often, until butter is bubbly and brown.
  • Before the butter is too brown, pour the contents into a cold saucepan or casserole to stop cooking. Keep warm.
  • Toss the cooked gnocchi in some of the butter, plate up, and garnish with some leaves and a little more butter.
  • Top with some grated Vella dry jack.



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