So after a bit of tinkering this came out quite yummy. Nice and creamy with slightly firmer chunks of squash for great textural differences and flavor. The big shavings of parmesan really added the perfect finishing touch as well (but doesn’t cheese always have a way of doing that?)...very nice warm your soul winter supper!
I love making gnocchi...especially on a cloudy Sunday afternoon with a glass of wine in hand, fun and relaxing. The one trick is that you really do need a potato ricer to get the gnocchi to be the right consistency. I’ve tried other methods and shortcuts before, but finally had to give in and get a potato ricer and it’s worth it (great for uber-creamy mashed potatoes as well!). This flavors in this recipe from the December 2010 Bon Appéitt are divine...but I don’t know how you go wrong with pancetta and rosemary.