1 cup cooked squash

2 cups ricotta

1 egg

1/4 cup pecorino cheese

1 1/2 – 2 cups flour

1 1/3 batch “Classic Pasta Sauce”


  1. Pierce squash & bake at 350 F for approx. 1 hour
  2. Scoop out interior & mash well with a fork
  3. Let cool & drain off any excess water
  4. Cream together squash, ricotta & cheese
  5. Stir in the egg & 1 cup of flour
  6. Add remaining flour 1/4 cup at a time only as necessary
  7. Form into a soft all using the least amount of strokes possible
  8. Cut dough into 6-8 sections roll in flour & set aside
  9. Shape each section into 1/2″ rope like strands
  10. Cut diagonally into 1-11/4″ lengths
  11. Drop into boiling salted water & cook 8-10 min
  12. In saucepan heat pasta sauce, add cooked gnocchi & serve

Nona Tip: Aim to add as little flour as possible to your dough. Cook 3-4 gnocchi in a small pot of salted water as a test that the dough holds together. If not, add a little more flour keeping in mind that adding too much flour will make gnocchi dense & heavy.