Pumpkin & potato gnocchi with roasted marrow and herbs is fall comfort at its best. To make the gnocchi I mix 1 cup roasted pumpkin purée with 1 cup mashed baked potatoes (about 2 medium), ½ tsp salt, and approximately 2 cups of Type 00 flour until soft but not sticky. Roll into ropes, cut into 1” pieces, roll on a fork or gnocchi board (as I did in the video) and boil until they float. For the sauce, sear 3–4 cross-cut marrow bones for 5 mins each side on the coals or broiling in the oven until blistered and brown, scoop the marrow into a hot cast iron pan, I use my @fieldcompany naturally, and melt the scooped out marrow then season with with 4 sprigs thyme 4 minced fresh sage leaves and the zest of half a lemon. Sear the cooked gnocchi in that rendered and seasoned marrow fat, finish with freshly grated parmigiano, and serve hot. Add salt and pepper to your taste! Buon appetito. #fieldcompany #castironcooking #handmadefood #seasonalcooking #fallrecipes #gnocchi #fromscratch #pumpkinrecipes #comfortfood #homecooking #slowfood #eatseasonally #fallharvest #anyafernald #castiron