A Fall Favorite!

INGREDIENTS 

1 large russet potato, cooked and mashed

1/2 cup pumpkin puree

1 cup all purpose flour

1/2 tsp. salt

1 rosemary sprig

1 jar Botticelli Grilled Pepper Pasta Sauce

Botticelli Frying Olive Oil, for pan frying

PREPARATION

In a large mixing bowl, add the mashed potato, pumpkin puree, flour, salt and mix with a wooden spoon until combined. You can also do this in a stand mixer on low with a paddle attachment.

Portion the dough into small balls using a cookie scoop or roll the dough out into a long rope and cut equal size pieces. Roll each piece until smooth.

Using twine or a butter knife, make the pumpkin indents on each piece. Place a rosemary leaf on the top of each "pumpkin".

Bring a large pot of salted water to a boil. Drop in the gnocchi in stages, about 6 at a time, and boil until the gnocchi float to the top, about 4-6 minutes. Remove from water and set on parchment. 

Pour some frying olive oil into the skillet and pan fry the bottoms of the gnocchi until crispy.

In a small saucepan, bring the grilled red pepper sauce to a simmer. Spoon some sauce on a plate, top with gnocchi, serve and enjoy!