GLUTEN FREE BUTTERNUT SQUASH GNOCCHI WITH SAGE BUTTER SAUCE

Steps:

• Preheat oven 375°. Peel squash and and cut into 1" cubes and roast with drizzled olive oil and allspice for 30-35 minutes, or until soft. When done roasting,smash it and let cool to room temperature. Combine dry ingredients--flour, cornstarch and salt in a large bowl. And then add oil,parmesan,squash, allspice and eggs. Combine till well blended. Dough should be a little moist, and not to dry. In order to roll out the gnocchi you want it to be smooth and not over floured. Make the dough into one big ball. Place in fridge for 30 mins. Take out of fridge and place on a well "floured" surface. Take a small piece out of the dough, roll it between your hands to make a round yet oval gnocchi. Then take a fork, and make a indent with the side of the fork on top of the gnocchi. Start to boil salted water. Chop the chilled butter in tablespoon pieces, and coarsly chop both the pancetta, sage and walnuts. On low heat, cook the butter and sage. Sprinkle in allspice(1 tsp) once cooked. Add gnocchi to boiling water, and once they rise to the top, remove with a strain-like spoon and toss into the butter-sage sauce pan. Continue until all the gnocchi is in the sauce pan. Cook tossing everything together--gnocchi, sauce, sage, pancetta, and walnuts. Sprinkle more cheese on top and serve hot.