Recipe adapted from Bittman's Gnocchi pg 165
I put a butternut squash in the oven for about 45 minutes to soften. When it was cooked, I simply scraped out the inside and added parmesan cheese, a bit of salt, and flour to the squash. I continued to add flour until the dough was proper consistency. Then, I rolled out the dough, cut them into small pieces, and rolled them across a fork to create the signature gnocchi ridges.
While I worked on the pasta, Kendra and our friend Mike took care of the sauce. We made a cream sauce that included vegetable stock, milk, plenty of mushrooms, and some extra squash -- we used part of an acorn squash.
This was an excellent meal - super tasty, but also incredibly rich and filling. Most importantly though, it was a great excuse to gather with friends, have a bit of wine, and eat a meal that we've all had a hand in creating.