Pumpkin Spice Season Recipes

Pumpkin Gnocchi & Pumpkin Spice Sangria


Wine by Joe Pinot Noir - Oregon

Wine by Joe Pinot Gris - Oregon

Cheers to pumpkin spice season! Here are two mouthwatering recipes perfectly paired with our Wine by Joe Pinot Noir, Wine by Joe Pinot Gris and cozy season.  

Pumpkin Gnocchi with a Sage Butter Sauce 

& Pinot Gris Pumpkin Spice Sangria

Servings: 4 people
Pricing of grocery haul: $15-$20 for Gnocchi recipe & $20-$30 for Sangria recipe

Ingredients for Gnocchi:

  • 2/3 cup of canned pumpkin
  • 1/2 cup whole milk ricotta
  • 1 1/4 cup flour
  • 1/3 cup parmesan cheese, finely grated
  • 1 egg
  • 1/4 tsp salt
  • Pinch of black pepper

Ingredients for Sage Butter Sauce:

  • 1 tsp olive oil
  • 3.5 tablespoons of butter
  • 1 bunch of sage leaves (usually about 20-30)


  • Weigh out all ingredients into separate bowls except the pumpkin puree
  • Put a large pot of water on the stove to boil while you prepare the gnocchi dough
  • Line a small bowl with a paper towel and place the weighed-out pumpkin puree in bowl (This will help absorb some of the moisture from the pumpkin puree. If the pumpkin is too wet, it can create a very sticky dough)
  • In a large bowl, combine all the ingredients for the Gnocchi: pumpkin, flour, egg, ricotta, parmesan, salt and pepper and mix with your hands until fully combined (Slowly knead the dough with your hands instead of a spoon so you can feel the texture. Once it is smooth you will want to stop to make sure you do not over knead the dough.)
  • Dust the table or surface where you will roll out your gnocchi with flour, so the dough does not stick
  • Once the dough is formed you will roll it into one big log
  • Cut that log into four separate pieces and roll each into a long and thin 1 inch “snake” like pieces
  • Cut each “snake” into bite size gnocchi pieces (I like to call them pillow pieces)
  • Then use a fork or a gnocchi rolling board if you have one, to make the impression on the gnocchi pieces (If you're using a fork, slightly roll the gnocchi over the fork with a light pressure)
  • Once all the pieces of gnocchi are made, you will want to put them in the pot of boiling water (They take only about 3 minutes to cook)
  • Once the gnocchi come to the top of the pot you will take them out with a slotted spoon and place them on paper towels to drain
  • Place a cast iron (or any sauté pan) on the stove on medium heat
  • Add a tablespoon of butter and drizzle a little bit of oil on top to make sure the butter does not burn
  • Once the butter is melted you will add in the gnocchi and sauté until they start to brown
  • Add in the 3.5 tablespoons of butter and the sage to the pan once the gnocchi are browning
  • Cook for another 3-5 minutes until the sage is fried and the gnocchi are crisped to your liking
  • Garnish with fresh parmesan and salt (I like to add some fresh sage for a pop of color)
  • Pair with Wine by Joe Pinot Noir
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Ingredients for Pinot Gris Pumpkin Spice Sangria:

  • 3 large apples
  • 3 pears
  • 1 large Navel orange
  • ¼ cup brown sugar
  • 3 cups sparkling apple cider
  • 1 tsp pumpkin pie spice
  • 1 bottle of Wine by Joe Pinot Gris


  • Chop the apples and pears into cubes and slice the oranges (set aside a few orange slices for garnish)
  • Measure out 3 cups of sparkling apple cider
  • Mix the brown sugar and the pumpkin pie spice together and set aside
  • Place all the fruit into the pitcher followed by the sugar and pumpkin pie spice mixture and then the cinnamon sticks
  • Pour over the sparkling apple cider and give the pitcher a stir
  • Add the bottle of Wine By Joe Pinot Gris and stir until everything is combined


  • Make a brown sugar and pumpkin pie spice mix again (This time use a 2:1 ratio of sugar to pumpkin pie spice)
  • Use the orange wedge that was previously put aside to rub around the rim of the glass
  • Turn the glass upside down and place into the sugar mixture to create a sugar rim
  • Fill the glass with sangria and top the glass with a cinnamon stick
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