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Gnocchi is my absolute favorite dish to order at Italian restaurants! When I learned that I had celiac disease and would not be able to order gnocchi at my favorite restaurants anymore, I was crushed.

Butternut squash ricotta gnocchi

butternut squash (you will only need to use half of a small squash for this recipe)

olive oil

roasted butternut squash

ricotta cheese

gluten free all purpose flour  (keep at least an extra 1/4 cup around to add as needed)

butter

heavy cream

sage

nutmeg

lemon juice

salt

oven

Cut a butternut squash in half lengthwise and scoop out the seeds

Brush the squash halves with olive oil and cook in the oven with the flat side down for 1 hour

Scoop the flesh out of the butternut squash and mash it with a fork or a potato masher

Combine all of the gnocchi ingredients in a large bowl and mix to make the dough

Grab a ball of dough that fits in the palm of your hand and roll it out into long snakes that are about 1/2 inch in diameter (see section on shaping gnocchi for more detail)

Use a fork to cut the snakes into 1 inch pieces of gnocchi. If you want to create grooves, press the bottom of the fork down over each piece of gnocchi (see section on shaping gnocchi for more detail)

Bring a pot of water to a boil and add a layer or two of gnocchi to the bottom of the pot. Cook the gnocchi for about 3 minutes or until they float to the surface of the water. Remove the gnocchi from the pot with a slated spoon

Combine all ingredients in a pan and warm over medium low heat. Add the gnocchi to the pan and cook the gnocchi in the pan for a few minutes.