Place pizza stone in the oven and preheat to 500°F. Place dough on a lightly fl oured work surface. Divide dough into 2 equal balls. Working with one ball at a time, using your fi ngertips, press dough ball into a small, fl at circle. Pick up the dough and gently pinch it all around the edge, leaving a 1/4-inch border, allowing gravity to pull it downwards into a 10-inch circle. Drape dough round over an inverted medium heatproof bowl, forming a deep upside down bowl to hold the gnocchi. Place on rimmed baking sheet.

Quickly slide pizza bowl onto preheated pizza stone. Bake, rotating pizza bowl halfway through, until golden-brown, about 5 to 8 minutes. Repeat with remaining dough ball. Allow pizza bowl to cool slightly before carefully removing the metal bowl. Set aside. 3. Fill a large pot with water and bring to boil over high heat. Cook gnocchi according to package directions; drain. Set aside. 4. Heat large skillet over medium heat. Add pepperoni and cook, stirring frequently until golden-brown, about 3 to 4 minutes. Using a slotted spoon, transfer pepperoni to a paper-towel-lined plate. Add shallots and garlic to pepperoni fat in pan and cook until fragrant, about 30 seconds. Stir in tomato paste and Calabrian chili paste and cook until paste darkens, about 2 to 3 minutes. Add gnocchi and heavy cream and simmer, until DS

slightly thickened, about 1 minute. Stir in Provolone, Grana Padano and Parmigiano Reggiano until a smooth sauce forms and coats the gnocchi, about 1 to 2 minutes.

Place gnocchi in pizza bowl. Garnish with additional Grana Padano, basil, reserved pepperoni and crushed red pepper fl akes. Serve and enjoy.