Roasted Acorn Squash Gnocchi

Preheat oven to 350 degrees F.

Roast your potato and your acorn squash until the flesh is tender, about 40 minutes (my potato took longer than the squash). I punctured the potato and the acorn squash was roasted flesh side up, you can add a little olive oil if you want to keep it from drying out as it roasts. Set these aside to cool 10–15 minutes once removed from the oven.

Next, use a potato ricer or a box grater and grate your squash and potato into a large mixing bowl (I used a box grater as I do not have a potato ricer, but the texture from a ricer is much smoother in the end product).

Separate your egg yolks and mix them together with your whole egg. Add this to your squash/potato mixture.

Add about 1 1/4 cups of flour and mix your dough well, adding more flour as needed (the final dough should be firm, not sticky).

Heat a large pot of water to boiling.

To form the gnocchi, I separated my dough into 4 or 5 smaller balls. Roll each one into a large “snake” and cut pieces about 1 inch in length. Roll each piece along the back of a fork to give your gnocci grooves for your sauce (there will also be a nice thumb dent in the back for more yummy sauce!).

Boil your gnocci in batches. It is done when it floats to the surface. I use a straining spoon to get mine out so the water never stops boiling between batches.