Gnocchi Instructions:

1. Using a cheese cloth (or paper towel), press pureed pumpkin to void as much excess liquid as possible. Move pumpkin to a small bowl and set aside pressed pumpkin for later use.

2. Using a cheese cloth (or paper towel), firmly press ricotta to void as much moisture as possible.

3. Add ricotta, pumpkin, egg, salt and cinnamon to large mixing bowl. Mix until smooth.

4. Add flour ¼ cup at a time until fully blended into the pumpkin mixture. Dough will be sticky but shouldn’t be overly moist!

5. Preparation: Put a medium pot of water on the stove top to bring to a boil

6. Apply flour to counter top or cutting board. Gently roll dough into a large log, then slice log into 4-6 large chunks to be rolled into strips (approximately ½ inch around)

7. Cut strip into 1-inch pieces (*Optional fork imprints on gnocchi) and place on parchment paper

8. Once boiling, add gnocchi to water to cook for 3-4 minutes, or until most gnocchi are floating

9. Preparation: prepare a medium sauce pan with 2 tbsp of avocado or olive oil on medium heat

10. Drain cooked gnocchi in colander and add to prepared sauce pan

11. Cook for 2-3 minutes then flip gnocchi and cook for another 2-3 minutes

12. Once finished, take off the heat and keep in the pan until ready to plate

Pesto Instructions:

1. In a blender or mixing bowl add pumpkin, ¼ cup of oil, garlic, pine nuts, parmesan cheese, rosemary, salt and water.

2. Blend until smooth.

3. Plate gnocchi and drizzle pesto on top

4. Garnish (*optional – parmesan, rosemary, and pine nuts)