Chef and Owner of Acre, Andrew Longres, joins Shane and Kerrigan to share how to make pumpkin gnocchi, recipe below. Chef Andrew Longres’s Pumpkin Gnocchi a la Parisienne Makes 3-4 appetizer portions 1 cup plus 1 tablespoon water 7 tablespoons butter 1/2 cup steamed pumpkin puree 1 cup all-purpose flour 4 large eggs 2 teaspoons Dijon mustard 1/4 teaspoon grated nutmeg 1 1/4 teaspoons salt In a small pot, combine water, butter, puree, and flour. Over medium heat, allow the mixture to come to a boil, allowing the starch in the flour to thicken and coagulate, about 2 minutes. Remove the pumpkin puree from the stove. Place the pumpkin mixture into the mixing bowl of a stand mixer (such as a Kitchen-Aid) fitted with a paddle attachment. On low speed, add one egg at a time until the mixture forms a dough. Finish the dough with mustard, nutmeg, and salt. …