Squash Gnocchi

Preheat an oven to 300 degrees. Place the garlic bulb in a small ovenproof container and roast for 2 hours. Remove and let rest at room temperature. Cut the top off the bulb and squeeze out the roasted garlic, mash with a fork and reserve.

Clean and prick the skin of the potatoes. Turn the heat in the oven up to 350 degrees and place the potatoes into an ovenproof container and cook until done (50-60 minutes). Remove at once, cut in half, scoop out the potato flesh and pass through a ricer or food mill into a large work bowl.

Steam the squash over a medium boil until tender (9-11 minutes until fork tender), then pass through a food mill.

Add the potatoes, 3 tbs. of roasted garlic, the ricotta, parsley, egg and egg yolk.

Add 2 cups of the flour and mix quickly using two or three forks held in your hand, let the fork tines "pull" the dough into a pile of small clumps. Add flour a little at a time until dough holds together when pinched. You may have to increase the amount of flour depending on the moisture content of your squash.

Gather dough into ball and let rest for several minutes.

Roll out onto a floured work surface and cut into fifths, roll each piece by hand into a long hot-dog shape, then cut rolls into 1 1/2 inch slices using a pastry-bench knife.

Freeze on a sheet pan and bag for later use, or cook in rapidly boiling salted water until dumplings float for 60 seconds.

Drain and serve.

Serving suggestion: Try tossing the gnocchi in browned butter seasoned with fresh sage leaves, minced parsley, a pinch or two of lemon zest and some diced tomato (for visual contrast). Garnish with Parmesan Reggiano.