Ingredients

Preparation time 30 minutes

2 1/4 cups squash or canned pumpkin puree (about two 15-ounce cans)
1 1/4 cups freshly grated Grana Padano cheese (or soy Parmesan)
Pinch freshly grated nutmeg
2 tablespoons plus 1/4 teaspoon salt
1 1/2 cups unbleached all-purpose flour
10 tablespoons (1 1/4 sticks) unsalted butter (or soy margarine)
1 rosemary sprig (about 3 inches long)
2 garlic cloves, crushed

Directions

Combine the squash or pumpkin in a bowl with 1 cup of cheese. Stir in the nutmeg, 1/4 teaspoon salt and enough flour to make a dough. It may not require all the flour. This will depend on the moisture content of the squash.

Cut the dough into four pieces and roll into finger-thick logs on a lightly floured surface with well-floured hands. Cut the logs into 1/2-inch pieces; to make the gnocchi shape, press each chunk across the back of a fork; toss with flour to prevent from sticking, then spread out in a single layer on a floured tray.

Bring 6 quarts of water to a boil. Add the gnocchi and remaining salt. Cook until the gnocchi float, about 2 minutes. Remove with a slotted spoon to a platter.

Meanwhile, remove the rosemary leaves from the sprig. Combine with garlic and butter in a small saucepan over a medium flame. Lightly simmer the butter for 2 minutes, then pour over the gnocchi. Top with remaining cheese. Makes 4 servings.