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GNOCCHI INSTRUCTIONS:
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* Combine eggs, yolks, ricotta in a KitchenAid mixer.
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* Combine all dry ingredients in another bowl.
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* Turn on mixer and incorporate into wet ingredients, turn off mixer, add dry ingredients and turn on low, let mix completely at low speed.
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* Turn out dough into a stainless bowl.
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* Divide into 3 separate pieces and wrap with plastic wrap.
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* Let sit in refrigerator for up to 2 hours.
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* Once dough has set, take dough out of refrigerator to roll out gnocchi pieces now. Unwrap one piece of dough and cut piece into three separate parts.
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* Begin to roll the dough on the counter like you are making a snake.
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* Continue to roll making sure you are evenly rolling the snake.
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* When a 1/2 inch thickness is obtained cut 1/2 inch pieces lengthwise as well.
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* Place these cut pieces onto a sheet pan with 1 cup of flour in one corner.
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* Sprinkle flour onto cut pieces-do this until all dough is finished.
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* Once finished, put in freezer leaving on tray uncovered.
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* Let firm up for 1 hour.
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SAUCE INSTRUCTIONS:
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* Place cut squash on sheet pan along with 3-4 tablespoons of olive oil and roast in a 375-degree oven for 20 minutes, check after this time to see if tender. Reserve.
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* Put 5-quart pot on stove and turn on high.
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* Take gnocchi out of freezer and place the desired amount in a bigger holed strainer. Remove excess flour and place in the boiling water. When gnocchi floats, they are done.
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* In the meantime start to take a larger size saute pan and turn heat on med high.
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* Add diced onion and 2 teaspoons of garlic, then add white wine.
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* Add cooked squash, reduce wine by half. Bring to a boil.
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* Once boiling, take off of heat, but keep burner on.
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* Add finished gnocchi.
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* Try to do these two things together, do not let gnocchi sit in strainer for too long, it will stick and get mushy.
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* Gently mix in cream sauce and add butter. Then add salt and pepper.
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* Portion onto plates, add chives and sprinkle with pecorino cheese.
