Squash Gnocchi

Ingredients for Gnocchi:
1 1/2 c. cubed butternut squash
2 tsp. Mushroom & Sage Olive Oil
1 egg
1/4 c. ricotta cheese
1/2 tsp salt
1 tsp. ground sage
2 c. flour

Ingredients for Gorgonzola Sauce:
2 tsp. Mushroom & Sage Olive Oil
1/4 minced red onion
1/2 c. dry white wine
2 c. heavy cream
1/4 c. chicken broth
1 c. gorgonzola cheese
2 Tbsp. Parmesan cheese

For the gnocchi, preheat the oven to 375F. Add the cubed squash to a medium sized mixing bowl and drizzle with the olive oil, tossing to coat well. Cover a baking sheet with parchment paper and spread the squash in an even layer. Place in the oven and roast for 25 minutes, until just tender. Transfer the squash back to the mixing bowl and mash into a puree', stir to cool and let sit 10 minutes. Then add the egg, cheese, salt and sage and mix well to combine. Add 1 1/2 c. flour and slowly add more until the dough becomes less sticky and comes together into a shaggy ball. Use your hands to bring the dough together, but only until dough becomes manageable and not sticky. On a clean floured surface, cut the dough into 4 pieces and cover with a clean cloth. Roll 1 piece of the dough into a long log about 1/2" thick. Cut the log into 1 " pieces, then roll each over a gnocchi board or use the times of a fork to roll over each piece, creating little tunnels for the sauce to settle.

Bring to boil a large pot of salted water. Add gnocchi to the pot and boil until they begin to float, about 3 -4 minutes. Using a slotted spoon, remove from the water and place onto a baking sheet.

In a non-stick pan, add olive oil and garlic, cooking for 1 minute. Add wine to the pan stirring as it reduces and deglaze the pan. Add whipping cream and chicken stock and simmer for 5 minutes as the sauce reduces. Add the cheese and stir to combine and melt the cheese. Add the gnocchi to the pan and toss to coat. Serve the gnocchi with another serving of grated Parmesan.