1 small local pumpkin or winter squash
Extra virgin olive oil
2 pounds Yukon Gold potatoes
3 egg yolks
1 ½ cups sifted flour
½ teaspoon salt
¼ teaspoon ground nutmeg
Cut squash in half. Scoop out seeds and pulp. Rub surface with olive oil, salt and pepper. Bake in 400-degree oven for about an hour, or until soft. Allow to cool. Scoop meat from skin. Puree very well in food processor. Reserve 1 cup for gnocchi. You can store the remaining puree in plastic freezer bags or plastic storage containers in the freezer to use in pies, breads or your next batch of gnocchi.
Boil potatoes with the skin on in salted boiling water until thoroughly cooked. When cool enough to handle, remove skins and rice potatoes. Combine potatoes, the squash puree and egg yolks in a large bowl and mix until smooth. Combine dry ingredients. Slowly incorporate dry ingredients into potato/squash mixture. Knead on a well-floured board until smooth. Roll the dough into long strands about an inch in diameter. Cut strands into half-inch pieces. Cook gnocchi in salted boiling water for about five minutes. Do not overcrowd pot. Cook in more than one batch if you are not using a very large pot. Remove to serving platter to be tossed with olive oil, toasted pine nuts, fresh herbs and grated Parmesan.