Main Dish

Root Vegetable Pot Pie with Potato Dumplings

Chalk Hill Estate Vineyards & Winery

10300 Chalk Hill Road
Healdsburg, CA 95448

The weight of the pot pie complements the texture of the Chardonnay. The vegetables and herbs complement the fruit and the citrus tones of the wine, while the acid of the Chardonnay will cut through the richness of the pot pie for a wonderfully balanced pairing. We used turnips and rutabagas grown by the incredible estate farmers at Chalk Hill, but feel free to use your local fall favorites.

  • 1 pound potato gnocchi
  • 1 package frozen puff pastry, thawed
  • 1/4 cup olive oil
  • 1/2 cup diced yellow onions
  • 1/2 cup diced leeks
  • 2 tablespoons chopped garlic
  • 1/2 cup diced celery root
  • 1/2 cup diced carrots
  • 1/2 cup diced turnips
  • 1/2 cup diced rutabagas
  • 2 cups heavy cream
  • 1 bay leaf
  • 1/4 cup finely chopped fresh herbs, such as thyme, parsley, chives and sage
  • Salt and freshly ground pepper, to taste


Cook the potato gnocchi in a pot of boiling water according to the package instructions. Drain and set aside.

Cut the puff pastry into 8 rounds to fit on top of individual serving bowls. Bake according to the package instructions until golden brown. Set aside.

Meanwhile, in a large pot over medium-low heat, warm the olive oil. Add the onions, leeks and garlic and cook, stirring occasionally, until softened, 10 to 15 minutes. Add the celery root, carrots, turnips and rutabagas and cook, stirring occasionally, until starting to soften, 10 to 15 minutes. Add the cream and bay leaf and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the vegetables are tender. Remove and discard the bay leaf.

Add the fresh herbs and gnocchi to the pot, and season to taste with salt and pepper. Spoon into individual bowls and top each with a baked puff pastry round. Dig in and enjoy!