Step 1: Prepare the potatoes and squash

Cook the potato until tender, then peel and pass it through a potato ricer while warm. Measure out 1½–2 cups and let it cool until it is comfortable to handle.

Use thick butternut squash purée rather than a watery purée. If it seems loose, let it drain in a fine-mesh strainer before measuring.

Step 2: Build the dough

Place 3 cups of flour on a clean work surface and form a wide mound. Spread the riced potatoes and squash purée over the flour.

Make a well in the center. Add the egg and beat it lightly with a fork, then add the ricotta and Parmesan-style cheese.

Step 3: Combine gently

Using your hands or a bench scraper, bring the flour and other ingredients together until a soft dough begins to form.

Add some of the remaining flour a little at a time only if the dough is too sticky to handle. The exact amount depends on the moisture in the potatoes and squash.

Step 4: Knead briefly

Knead just until the dough holds together, then shape it into a rectangle.

Avoid prolonged kneading or adding more flour than necessary. Too much of either can make the gnocchi dense.

Step 5: Divide the dough

Cut the rectangle into 6–8 pieces.

Keep the pieces you are not working with lightly covered so they do not dry out.

Step 6: Roll into ropes

On a lightly floured surface, roll each piece into an even rope.

Make thicker ropes for plumper gnocchi or thinner ropes for smaller pieces.

Step 7: Cut the gnocchi

Use a sharp knife or bench scraper to cut each rope into approximately 1-inch pieces.

Toss the pieces lightly with flour and arrange them on a floured tray in a single layer.

Step 8: Add ridges if desired

For traditional-looking gnocchi, gently roll each piece over a gnocchi board or the back of a fork.

The ridges help hold the creamy sauce, but this step is optional.

Step 9: Bring water to a boil

Fill a large pot with water and bring it to a gentle boil.

Before cooking the full batch, boil one test gnocchi. If it falls apart, work a little more flour into the remaining dough.

Step 10: Boil in batches

Add approximately 8–10 gnocchi at a time, or enough to fit comfortably without crowding the pot.

Stir gently once to prevent sticking. When the gnocchi float, let them cook for about 30 seconds more, then lift them out with a slotted spoon.

Step 11: Heat the skillet

While the gnocchi cook, place a large nonstick skillet over medium-high heat.

Add the butter and rosemary-infused olive oil, swirling the pan until the butter melts and coats the surface.

Step 12: Brown the gnocchi

Carefully transfer the drained gnocchi to the skillet.

Let them develop light golden patches before turning. Work in batches so the pan does not become overcrowded.

Continue boiling and browning the remaining gnocchi. Transfer browned pieces to a plate if needed while you finish the batches.

Step 13: Add the cream

Reduce the skillet heat to medium-low. Return the gnocchi to the pan, working in batches if the pan is too small to hold everything comfortably.

Pour in the heavy cream and bring it to a gentle simmer. Let it thicken slightly, stirring carefully so the gnocchi remain intact.

Step 14: Finish the sauce

Remove the skillet from the heat. Stir in the grated Asiago-style cheese, black pepper, and nutmeg until the cheese melts into the warm cream.

If the sauce is too thick, add a small splash of hot gnocchi cooking water. If needed, return the skillet briefly to low heat, but avoid boiling the cheese sauce.

Step 15: Serve

Spoon the Butternut Squash Gnocchi into warm bowls and serve immediately, with extra black pepper or a little more vegetarian-rennet cheese if desired.