PREHEAT oven to 350ºF.
SPREAD pumpkin seeds on a baking sheet and toast in the oven for 8-10 minutes.
ALLOW pumpkin seeds to cool before making pesto.
BLEND toasted pumpkin seeds and garlic with a food processor, blender, or immersion blender.
ADD basil and blend until a paste is formed.
TRANSFER the paste to a separate bowl or jar.
ADD olive oil, lemon juice, salt, and black pepper to the basil paste.
STIR together with a spoon.
STORE in a glass jar for up to 1 week.
Roasted Vine Tomatoes:
PREHEAT oven to 350ºF
PLACE tomatoes still on the vines on a baking sheet and brush gently with olive oil.
ROAST for 10-15 minutes, until the tomatoes are tender and some start to split.
BRING water to a boil and add potatoes whole with skins on.
BOIL until potatoes are tender, about 25-30 minutes, then remove and let cool enough to handle.
REMOVE potato skins and pass through a potato ricer, or use two forks to break up and aerate.
ADD about 1 ¼ cups (300 grams) riced potatoes, Simple Mills Artisan Bread mix, apple cider vinegar, and salt to a food processor.
PULSE until dough forms a ball. It should be firm and not too sticky. Add more flour if needed.
DUST a clean work surface with Simple Mills Artisan Bread mix.
REMOVE dough from food processor and divide into quarters.
ROLL out into a log and cut into bite size pieces.
ROLL each bite size piece of dough into small balls in between your hands.
MAKE gnocchi by rolling each ball over a fork or a gnocchi board.
TRANSFER gnocchi onto a baking dish and dust with flour.
BRING water to a boil and add gnocchi.
COOK fresh gnocchi until they float, about 2-4 minutes.
REMOVE gnocchi from the water with a skimmer and transfer to a dish.
HEAT a skillet over medium-low heat and add olive oil.
ADD gnocchi and fry until golden and crisp, flipping to cook each side.
SERVE with homemade pesto, roasted vine tomatoes, and cheese.