Butternut Squash Gnocchis

Ingredients:

• 1 1-pound butternut squash
• 1 tablespoon olive oil
• 1 lb russet potato, peeled, quartered
• 3/4 cup finely grated Parmesan cheese, divided
• 1 large egg, beaten to blend
• 1 1/2 teaspoons freshly grated nutmeg
• 1 teaspoon salt
• 1 3/4 cups (or more) all purpose flour- the amount of flour will depend on the temperature outside and humidity

Instructions:

1. Preheat oven to 400°F. Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil. Roast until squash is very tender when pierced with skewer and browned in spots, about 1 1/2 hours. Cool slightly. Scoop flesh from squash into processor; puree until smooth. Transfer to medium saucepan; stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes. Cool. Measure 1 cup (packed) squash puree (reserve remaining squash for another use, maybe for biscuits!).
2. Meanwhile, cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain. While potato is warm, mash into medium bowl; cool completely. Measure 2 cups (loosely packed) mashed potato (reserve remaining potato for another use).
3. Mix squash, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour by tablespoonfuls. Turn dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces. Chill in refrigerator for 45 minutes (easier to work with!)
4. Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope with scissors into 3/4- inch pieces long. Working with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side. Transfer gnocchi to baking sheets. Repeat with remaining dough. Cover loosely with plastic wrap and chill at least 1 hour. 
5. Bring a large pot of water to a boil and place gnocchi's into water. When gnocchi's are ready they will float to the top of the pot. 

Tip: Gnocchi's can be made ahead of time and stored in an freezer safe container and last for up to 2 months.