Pumpkin Gnocchi

From: Chef de Cuisine Jason Jones, Texas Boogie Bar and Grill, Boise, ID. Yield: 20 9-oz. servings.

5 lb. mashed Idaho potatoes

3 Tbsp. kosher salt

1 Tbsp. white pepper

3 cups pumpkin puree

5 eggs

2 Tbsp. cinnamon

2 Tbsp. nutmeg

1 tsp. ground cloves

1 cup sugar

7 cups high gluten flour

6½ cups semolina

as needed, olive oil

Spread the previous night's mashed Idaho potatoes on a sheet pan and dry in a 300°F oven for 5 minutes. Place potatoes in mixing bowl with seasonings, pumpkin, sugar, spices and eggs. Mix on low with dough hook. Add flours by degrees.

Continue to mix until dough pulls away from the sides of the bowl cleanly. Roll out into thin ropes and cut ¼" dumplings on the bias. Boil in heavily salted water until gnocchi float. Transfer cooked gnocchi to an ice water bath to shock. Drain gnocchi and lightly coat with oil. Refrigerate until service.