Butternut Squash Gnocchi W/ Fennel

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   ["1. In a pan, toast the cinnamon and nutmeg. On a low heat melt the butter. Place the peeled, halved, and seeded butternut squash in the pan and baste without flipping for about 45 minutes or until soft and brown.", "2. Puree the squash. Cool overnight or until the puree is cold.", "3. In a large bowl, mix together the puree and about 1 cup of flour, sifted. Turn the mixture out onto a floured surface and knead steadily until the dough is slightly sticky yet firm. Let the dough stand at room temperature for at least 30 minutes.", "4. Divide the dough into quarters and roll into uniform logs. Cut into 1"" pieces.", "5. Simmer the fennel bulb for about 30 minutes. Remove the fennel and boil the gnocchi. When the gnocchi floats to the surface, remove from the water and set aside.", "6. In a seperate pan, heat the garlic with some olive oil. Add the gnocchi and add salt. After the gnocchi has acquired some color, add the fennel fronds and cook until the fronds are darker and brittle.", "7. Serve & Enjoy."]

* Per serving · 4 servings · Values may vary.

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