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1
Preheat oven to 350 degrees F.
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2
Roast your potato and your acorn squash until the flesh is tender, about 40 minutes (my potato took longer than the squash).
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3
I punctured the potato and the acorn squash was roasted flesh side up, you can add a little olive oil if you want to keep it from drying out as it roasts.
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4
Set these aside to cool 1015 minutes once removed from the oven.
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5
Next, use a potato ricer or a box grater and grate your squash and potato into a large mixing bowl (I used a box grater as I do not have a potato ricer, but the texture from a ricer is much smoother in the end product).
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6
Separate your egg yolks and mix them together with your whole egg.
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7
Add this to your squash/potato mixture.
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8
Add about 1 1/4 cups of flour and mix your dough well, adding more flour as needed (the final dough should be firm, not sticky).
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9
Heat a large pot of water to boiling.
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10
To form the gnocchi, I separated my dough into 4 or 5 smaller balls.
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11
Roll each one into a large snake and cut pieces about 1 inch in length.
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12
Roll each piece along the back of a fork to give your gnocci grooves for your sauce (there will also be a nice thumb dent in the back for more yummy sauce!
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13
).
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14
Boil your gnocci in batches.
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15
It is done when it floats to the surface.
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16
I use a straining spoon to get mine out so the water never stops boiling between batches.
