2 Lbs. winter squash
½ tsp. salt
¼ tsp each white pepper and nutmeg
3 to 3 ½ cups flour

Cook squash, scrape out flesh and mash until smooth;

In a large bowl, combine 2 cups mashed squash (save the extra for another use), salt, pepper and nutmeg. Stir in flour, 1 cup at a time, until dough pulls away from the side of the bowl.

Turn dough out on a generously floured work surface and knead 10-12 times; cut off pieces of dough and roll into a rope; cut into ½ inch pieces and roll with your fingers.

Bring a pot of salted water to a boil. Boil gnocchi until they rise of the surface (3-4 minutes); cook 30 seconds more. Lift out with a slotted spoon, place in serving bowl. Toss with butter and sage that has been sautéed until crisp.


2 Lbs. russet potatoes
1 large egg, slightly beaten
1 T. cream
1 ½  to 2 cups flour

Cook the potatoes until tender, 20 to 30 minutes; drain, cool and put through a ricer;

In a large bowl, combine the potatoes, egg, cream and 2 tsp. salt. Add 1 ½ cups flour and mix to form a soft dough. Turn the dough onto a fourled board and knead it gently, adding more flour is the dough is too sticky;

Divide the dough into 6 pieces. Roll each piece into a rope and cup into ½ inch pieces; roll with your fingers. Place the gnocchi into a sheet pan that has been dusted with rice flour.

Bring 6 quarts water to a boil in a large stockpot; add 1 ½ T. salt and then drop the gnocchi into the boiling water. When gnocchi have risen to the surface, test for doneness. When done, lift out with a slotted spoon and place into a serving bowl. Top with tomato sauce and parmesan cheese.


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