• For time saving, first prepare the marinara while boiling the potatoes.

GOAT CHEESE MARINARA PREPARATION

• Preheat oven to 375F/190C. Place your Square Mold on the top of your medium perforated baking sheet. Set aside.
• Arrange the cherry tomatoes and the thinly sliced garlic into one layer in your Square Mold. Add the olive oil, season with Greek Oregano and pepper (To taste). Toss to coat. Place the goat cheese log at the center. NOTE: Salt is not necessary in this recipe, because the cheese is naturally salty.
  16 oz Cherry tomatoes , 4 Garlic Cloves, 2 Tbsp Greek Olive oil, 4 oz goat cheese, 1 tsp Greek oregano, Pepper Mill
  
• Roast for 30 minutes at 375F/190C. (Every oven heats differently, monitor your tomatoes from 25 minutes). It is ready when the tomato skin has softens and begins to burst.
  
• Pour the contents of your mold into your blender. Add the super color food powder. Mix into a purée. Set aside directly into your serving platter.
  

GNOCCHI PREPARATION

• First, wash the potatoes. Place them in a large pot of cold, salted water. NOTE: Boil the potatoes with the skin on so they absorb less water.
• Bring to a boil and cook for 20 to 40 minutes, depending on the size of the potatoes. Occasionally use a fork to check for doneness. (Mine were ready after 30 minuteS).
• When cooked, drain and set aside until cool enough to handle but still warm. Then, peel the potatoes.
• Place the 00 Italian flour on your Roul'Pat and make well. Add the cooked potatoes in a potato ricer and mash them right on top of the flour.
  
• In a small bowl beat the egg into an omelet, add the sea salt. Stir and let the salt dissolve. Then, add 2 tablespoons of the beaten egg to the potatoes.
  
• Knead quickly and briefly the ingredients with your hands into a ball. NOTE: Long kneading will make the dough sticky. Potato gnocchi dough should be kneaded lightly, possibly while the potatoes are still warm, because the heat helps the ingredients come together. NOTE 2: If the dough is too soft and sticky, add 1 teaspoon potato starch instead of flour. You want a soft but firm ball.
  
• Cut a piece of dough about the size of an orange. Using your hands, roll the dough into a long rope, about 1/2" | 1 cm wide. If it’s too long, cut it in half and work one piece of rope at a time.
  
• Cut the dough roll every 1" | 2 cm to make small cylinders. Set aside on a lightly floured surface. Repeat with the rest of the dough.
  
• You can now use a previously floured skull mold by pressing lightly with your thumb in the center. Continue to make the potato gnocchi until you have used all your dough. (Makes about 135 mini skulls) Let them sit at room temperature for 30 minutes before cooking. NOTE: This will allow the gluten to set in.
  
• Bring a large sauce pan of water to a boil. Add a few gnocchi at a time, stirring once or twice to ensure they do not stick. Cook until they float to the surface. Then, remove them with a slotted spoon and place them on top of the goat cheese marinara.  "BONE" Appétit & Happy HALLOWEEN!