A Pumpkin and Roasted Sweet Potato Gnocchi Recipe for Fall - California Grown

Ingredients

• 2 1/2 cups roasted sweet potato puree
• 1/2 cup pumpkin puree
• 1 egg (whisked)
• 1 teaspoon coarse kosher salt
• 1 1/2 cups gluten-free all-purpose flour (or regular all-purpose flour, plus more for working with dough )
• 2 tablespoons garlic confit oil (or plain olive oil)
• batch cooked Pumpkin and Roasted Sweet Potato Gnocchi
• 1/2 tablespoon sliced sage leaves
• 1/2 tablespoon fresh rosemary (chopped small)
• 2 cloves garlic confit (smashed )
• 1/4 cup heavy cream
• freshly grated Romano or Parmesan cheese (to taste)