• 1lb acorn squash gnocchi (recipe follows) 
• 1 TBSP Italian seasoning

• 1 stick of butter

• 1 tsp kosher salt
• 4 garlic cloves finely minced
• ½ tsp black pepper
• 1lb ground Italian sausage
• 2 TBSB lightly chopped fresh basil
• 1  15oz can of diced tomatoes
• ½ cup heavy cream
• ½ cup shredded mozzarella

Heat a large skillet with ½ the butter over medium high heat, add half the gnocchi and sear for 5-7 mins until browned on each side.  Remove from pan and repeat with remaining butter and gnocchi.  Add sausage to the pan and cook until browned.  Remove from pan.

Add tomatoes, garlic, Italian seasoning, salt and pepper to the pan.  Cook for 3-5 mins until tomatoes are soft.  Stir in basil, and add gnocchi & sausage back to the pan.  Pour in cream and cook 3-5 mins until everything is hot.  Top with cheese, heat until melted.

Acorn Squash Gnocchi

(For an easier version use 1lb package of pre-made gnocchi or make traditional potato gnocchi if desired)

• 1 lb baking potatoes

• 1 tsp kosher salt

• Olive oil, S&P for rubbing

• 1 ½ cups AP flour plus more

• One 2 pound acorn squash-peeled, seeded and large diced
• 2 large egg yolks at room temperature
• ¼ cup fresh ricotta cheese
• 2 TBSP chopped fresh parsley
• 2 TBSP roasted garlic puree

Lightly rub the potatoes with olive oil, prick them all over with a fork and bake on the lower rack at 375 for 45 minutes until for tender.  Line a large baking sheet with foil.  Add the squash and rub with oil, S&P.  Bake on the upper rack for about 30 mins, stirring once, until soft.

Peel the hot potatoes and pass them through a ricer or colander into a large bowl.  Add the hot squash and pass it into the bowl with the potatoes.  Let cool slightly, add the egg yolks, ricotta, parsley, garlic, and salt.  Stir until combined.  Sprinkle on the 1 ½ cups of flour and gently stir in.  Scrape the dough onto a lightly floured surface and knead gently until smooth but still slightly sticky.  

Cut the gnocchi dough into 5 pieces and roll each piece into a ¾ inch thick rope.  Cut the ropes into ½ inch pieces and transfer to a floured baking sheet.

Lightly oil another baking sheet.  In a large saucepan or pasta pan of simmering salted water cook half of the gnocchi until it rises to the top.  Using a slotted spoon, transfer the gnocchi to the baking sheet.  Repeat with the remaining gnocchi.  Sear according to top recipe.