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1
Preheat the oven to 350 degrees F.
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2
Cut the squash in half or thirds and place on aluminum foil in the oven.
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3
Bake until tender when pierced with a fork, usually 30 to 35 minutes.
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4
Remove from the oven and, when it is cool enough to handle, scoop out and discard the seeds and membrane.
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5
Scoop the flesh into a strainer placed over a large bowl.
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6
Place in the refrigerator so that the squash cools and the liquid drains away.
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7
Leave for at least 6 hours or overnight.
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8
Pass the drained squash through a ricer and then transfer to a large bowl.
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9
Add the eggs and salt.
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10
Stir well and add the flour, a little at a time, stirring to amalgamate all the ingredients.
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11
The result should be soft but not runny.
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12
Bring a large pot of cold water to a boil.
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13
Add a pinch of salt and allow the water to return to a boil.
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14
With a teaspoon, scoop up some of the dough.
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15
Use your fingers to form the gnoccho, which should be about the size and shape of a spoon.
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16
Cook the gnocchi in the boiling water and cook until they rise to the top of the pot.
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17
While the gnocchi cook, heat the butter over medium-high heat until it foams and subsides.
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18
Add the marjoram and radicchio and saute over high heat for 2 minutes.
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19
Season with salt and pepper to taste.
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20
Drain the cooked gnocchi and add them to the pan with the radicchio.
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21
Toss very gently to coat.
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22
Divide the dressed gnocchi evenly among 4 warmed pasta bowls, top with the grated ricotta and serve immediately.
