Beer 101

Pumpkin Gnocchi in a Brown Butter Sage Sauce.

Here's a great fall dish to accompany the full and rich flavor of our Imperial Stouts.

1 cup ricotta cheese
1 cup pumpkin puree - canned or fresh
2 eggs
¼ cup butter
2 tsp. kosher salt
½ tsp. nutmeg & cinnamon
3 cups all-purpose flour
2 Tablespoons pine nuts
2 Tablespoons fresh sage
¼ cup parmesan

  1. Mix first 6 ingredients in food processor. Add flour and pulse for 15 seconds.
  2. Scoop into pastry bag with 1” tip & refrigerate until ready to cook.
  3. Boil pot of water with 1 Tablespoon salt.
  4. Pipe in gnocchi into pot cutting off at ½ inch lengths.
  5. Cook until puffed (4-5 minutes).
  6. Using slotted spoon, place on oiled sheet pan and refrigerate until ready to cook.
  7. Prepare sauté pan – add butter to medium heat until caramel brown.
  8. Toast pine nuts lightly.
  9. Add 2 cups of gnocchi.
  10. Stir until cooked through & crispy.
  11. Finish with fresh sage, parmesan and salt & pepper to taste. Enjoy!

According to our Experts, here's What’s in Season this fall.