Pumpkin Sweet Potato Gnocchi

A twist on sweet potato gnocchi with the addition of pumpkin puree and pumpkin pie spices.  I topped it here with a warmed pumpkin butter which amped up the pumpkin but doesn't really let the gnocchi flavor itself shine through.  Also delicious with a browned butter sauce which lets you get more of the pumpkin flavor in the gnocchi.  This did also require a great deal more flour than sweet potato gnocchi traditionally would because the pumpkin was so wet but still worked out just fine.

Makes: 12 dozen
Calories: 200/dozen

Ingredients:

24 oz sweet potato (about 3 med-large potatoes)
1/2 cup pumpkin puree
3T egg whites (or 1 large egg)
1/2 tsp salt
1/2 tsp pumpkin pie spice
3-4 cup flour

Directions:

- Bake potatoes in over at 375F for approximately 1 hour or until soft.
- Remove from oven and cut in half.  Allow to cool for 15-20 minutes
- Scoop potato insides into bowl and mash or puree.  Add pumpkin and mix thoroughly.
- Slowly add flour to thicken.  Knead dough continuing to add flour until about 80% of the moistness has been removed.  The dough should have give to it and retain an indentation when pressed but not hold the indentation perfectly.
- Divide dough into manageable portions (I split into 4).  Place on floured surface and roll into lengths 1" in diameter.

- Using a blunt knife or fork cut off 1" segments
- Drop segments into pot with boiling water and boil for approximately 5 minutes or until gnocchi begin to float.

- Top with your desired sauce and enjoy.