1 bag (26 ounces) Idahoan® CREAMY Classic Mashed Potatoes (cold water preparation as detailed below)
1 gallon cold water
1 quart pumpkin puree (unsweetened)
8 ounces pumpkin pie spice blend
20 each whole eggs (cracked and whisked to combine, held for assembly)
20 pounds plain flour (more may be needed depending on hydration)
Instructions
Measure 1-gallon water. Add the pumpkin puree and spices to the water and whisk well.
Add entire pouch of potatoes all at once, using a wire whip to distribute evenly and wet all potatoes. Let stand 1 minute until the potatoes are fully hydrated.
Place the whisked eggs in a stand mixer, add the hydrated potatoes (if prepared hot the potatoes must be cooled completely), and mix on low until combined.
Once the potato and egg mixture is combined, slowly add the flour until all of the flour is fully hydrated, and mix completely. Remove from mixer and allow to rest five minutes.
After the dough has rested, form the gnocchi pieces by rolling dough into a cylinder shape (approximately ¾” in diameter), and then cutting into ¾” pieces. For authentic-looking gnocchi, you can create ridges by using the back of a fork or a gnocchi paddle.
Bring a pot of water to a rolling boil and add the prepared gnocchi (salted water can be used, depending on the desired finished dish). Boil the gnocchi until it floats.
Suggested serving with a creamy white wine brie sauce and crispy prosciutto.
Recipe by Idahoan® Foods - Foodservice at http://idahoanfoodservice.dev.foerstel.com/?p=10581