Step 1: Roasting the Butternut Squash

1. Preheat your oven to 400°F (200°C). It’s time to give that squash a nice, warm bath!
2. Cut your butternut squash in half lengthwise. Don’t worry if it’s a bit tough – that’s normal. Just be careful with that knife!
3. Scoop out the seeds and stringy bits. (Pro tip: save those seeds for roasting later – they make a great snack!)
4. Place the squash halves cut-side down on your baking sheet. This helps them cook evenly and get those nice caramelized edges.
5. Pop the baking sheet in the oven and let the squash roast for about 45-50 minutes. You’ll know it’s done when you can easily pierce the skin with a fork.
6. Once it’s out of the oven, let it cool for a bit. No burnt fingers on our watch!

Step 2: Preparing the Squash Puree

1. When the squash is cool enough to handle, scoop out all that beautiful orange flesh into your large mixing bowl.
2. Now, mash it up! You can use a fork, a potato masher, or even a food processor if you want it super smooth.
3. Here’s a crucial step: we need to get rid of excess moisture. Too much water will make your gnocchi heavy and gummy, and nobody wants that! Spread your mashed squash on a clean kitchen towel or cheesecloth, then gather up the edges and give it a gentle squeeze over the sink. You’ll be surprised how much water comes out!
4. Measure out 2 cups of this drained squash puree. If you have extra, save it for another recipe (it’s great in risotto or soup!).

Step 3: Making the Gnocchi Dough

1. In your large mixing bowl, combine the 2 cups of squash puree, the egg, salt, and nutmeg (if using). Mix it all up until it’s well combined.
2. Now for the fun part – adding the flour! Start by mixing in about 1 1/2 cups of the flour. Use your hands to knead it gently in the bowl.
3. Gradually add more flour, a little at a time, until the dough comes together. It should be soft but not sticky. You might not need all 2 cups, or you might need a tiny bit more – every squash is different!
4. Once your dough is ready, turn it out onto a lightly floured surface. Knead it gently for a minute or two until it’s smooth. Don’t overwork it, though – we want tender gnocchi, not tough ones!

Step 4: Shaping Your Gnocchi

1. Divide your dough into 4-6 portions. This makes it easier to work with.
2. Take one portion and roll it into a long rope, about 1/2 inch thick. Think of it as making a play-doh snake (but tastier!).
3. Using a knife or a bench scraper, cut the rope into 1-inch pieces. Congratulations, you’ve made gnocchi!
4. For that classic gnocchi look, you can roll each piece down the tines of a fork or a gnocchi board if you have one. This creates ridges that are great for holding sauce. But if you’re short on time or patience, don’t worry – they’ll taste amazing even without the ridges!
5. As you shape your gnocchi, place them on a lightly floured baking sheet. Make sure they’re not touching each other.
6. Repeat with the remaining dough until you’ve used it all up.

Step 5: Cooking Your Gnocchi

1. Bring a large pot of salted water to a boil. The water should taste like the sea – this is your chance to season the gnocchi from the inside out!
2. Gently drop in your gnocchi, working in batches so you don’t overcrowd the pot. Give them a gentle stir to make sure they don’t stick to the bottom.
3. Here’s the magic moment: when the gnocchi float to the surface, they’re done! This usually takes about 2-3 minutes.
4. Use your slotted spoon or spider strainer to scoop out the floating gnocchi and transfer them to a bowl.
5. Repeat until all your gnocchi are cooked.