14 oz roasted, pureed butternut (or other winter) squash
¾ cup (90 grams) whole wheat flour
1 large egg
2 ½ tablespoons kosher salt, divided
1 cup ricotta cheese
1/4 cup packed fresh parsley, chopped (leaves only), ~½ bunch
Black pepper, fresh ground to taste
1/3 cup grated parmesan cheese
Combine cooled squash, flour, egg and ½ teaspoon salt to a medium bowl. Mix to the consistency of a thick batter. Refrigerate dough for 1 hour. Bring 2 quarts of water and 2 tablespoons of salt to a boil. Scoop out the batter using a teaspoon, scraping against the side of the bowl to shape gnocchi. Then use another teaspoon to scrape the batter into the boiling water. Make 10-12 gnocchi at a time and simmer in water for 3 min. Remove gnocchi from water with a slotted spoon or Chinese frying basket. Place in a single layer in a 13×9 glass casserole dish. Repeat until all batter is used. Reserve ½ cup of the cooking water. Puree ricotta, parsley, remaining 1 teaspoon salt, and cooking water in a blender until smooth. Pour sauce over gnocchi and sprinkle with cheese. Bake in preheated, 450 degree oven for 10 min in upper 1/3 of the oven, then turn oven to broil (don’t change the temperature) and cook for an additional 3 min until golden brown.
The gnocchi freeze well. If freezing, place gnocchi on cooling racks, allow to cool completely, and place in ziploc bags or plastic storage containers. Separate layers with waxed paper.
Tomato sauce also works well with the gnocchi.