September 13, 2017

From Tieghan Gerard’s Half Baked Harvest Cookbook: Recipes From My Barn in the Mountains

For a warm bowl of autumn comfort, mix pure pumpkin puree with baked and mashed potato, eggs, flour and pecorino to form a dough. Roll into ropes and cut into bite-size pieces. Boil, then finish in a skillet and top with brown-butter sauce.

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