BUTTERNUT SQUASH and ALMOND RICOTTA CHEESE GNOCCHI

Ingredients

2 cups firmly packed, 1/2 inch cubed, cooked butternut squash. (Cook the squash leaving it firm enough to cube so it has less water.)
1 1/2 cups Kite Hill almond ricotta
1 egg or one flax egg
2 tbs. dried chives
Black Pepper to taste
Salt to taste
3 cups organic gluten free flour (Namaste. Amazon)

Place butternut squash, ricotta, egg, chives, salt and pepper in a food processor or vita-mix and blend until smooth.
Place the mixture into a mixing bowl.
Add 1/4 cup golden flax meal. Fold into the squash mixture.
1 cup at a time add flour to the squash mixture. Get the dough to a rolling consistency by adding more flour if needed.
On a floured piece of parchment paper roll the dough into 1/2″ round logs. Dust the log with flour using a sifter and cut into 1/2″ pieces.
I have a cookie pan lined with parchment paper to transfer the little gnocchi to.
Boil a pot of water big enough to give the gnocchi room to cook. Add salt and a little oil to the water. When the water is boiling add the gnocchi to the water, careful not to crowd them. They will be cooked when they float to the top. Remove them with a slotted spoon and place them in a serving bowl. Add a little olive oil so they don’t stick.
Cook enough to eat that night. The rest of the raw gnocchi can go into the freezer on the cookie sheet to freeze. When frozen I transfer them to a plastic baggie.

In a mini food processor squeeze the garlic from the bulb then add all the rest of the ingredients. Blend until smooth.
This sauce will be enough for about 3 cups of gnocchi.