Squash Gnocchi

2 cups squash puree (Roasted butternut, acorn or pumpkin)

2 egg yolk

2 cup flour (plus more for dusting)

1/2 cup freshly grated parmesan

1/2 teaspoon kosher salt

¼ teaspoon nutmeg

¼ ground white pepper

Preheat oven to 175 degrees. Cut squash in half and scoop

out the seeds. Place upside down on a foil lined sheet pan.

Roast for 30-40 minutes or until tender. Let cool completely.

Scoop out and mash the squash flesh, you want to use only 2

level cups. Combine the egg yolks, squash, salt, pepper and

nutmeg until smooth. Stir in the flour just until combined

using the extra flour to dust. Roll small cylinder shaped

pasta out of the dough and place on a lined cookie sheet

making sure they don’t touch. You can either use right away,

make ahead and store in fridge for up to 24 hours or freeze.