Ricotta and Kabocha Squash Gnocchi

Preheat oven to 350˚. Cut the kabocha squash in half from top to bottom and scoop out the seeds with a spoon. Place the halves face down on a parchment-lined baking sheet. Bake until soft, about 45 minutes to 1 hour. Remove from the oven and when cool enough to handle, scoop out the flesh and place into a large mixing bowl and mash with a fork to make a puree.

Mix the squash puree, ricotta, parmesan, eggs, and salt together in a large bowl. Add 2 cups of flour and knead well. The dough should be very sticky, impossible to work. Add another half cup of flour and knead together. Dough should still be sticky but able to be formed into a log shape. If the dough is still too sticky, keep adding flour a little bit at a time until the desired consistency is reached. Once formed into a log shape, cover with a damp towel.

Bring a large pot of salted water to boil then lower heat to a simmer. On a floured surface, cut the dough log into four equal pieces. Take one piece and cut it in half. Roll the dough into a snake shape, about half an inch thick, then cut it into pieces about the width of fork tines. Dust the pieces with a little flour and then push the tines of a fork into each one to make the standard gnocchi shape. Repeat this process with the other piece of dough and then gently pick up a few gnocchi at a time and drop them into the simmering water. Increase the heat to a rolling boil and boil gnocchi until they float to the surface. Place cooked gnocchi on a baking sheet and toss with olive oil so they don’t stick together. Repeat entire process with remaining dough.