Ain't Nobody's Nonna
Now, I'm certainly not going to pass for anyone's Italian grandma anytime soon, but I do like to make gnocchi from scratch every once in a while. I had a smallish butternut squash that needed to be used, and these were the result.
To make these, I baked 1 russett potato (pierced well with a fork) while roasting the butternut squash (split, seeded, and salted lightly) in a 350°F oven. When both were done I ran them through a food mill, and added in an egg, about 1 1/2 c. of flour, and about a tablespoon of minced fresh sage, and worked it into a soft dough (I actually overworked these a bit, but they were still tasty). I split the dough into balls about half the size of my fist, rolled them out into 1/2"-or-so thick ropes, then cut the ropes into 1" pieces and rolled them over the tines of a fork by pressing with my finger to make the ridges and dimple that gnocchi traditionally has. They then went onto a sheet pan and hit the freezer (since I was saving some for later.)
To cook them, drop them into a large pot (at least 4 qt.) of well-salted boiling water until they float, only takes a few minutes.
Have a look here www.flickr.com/photos/djwtwo/4164266213/ for a serving suggestion. This made about 4 small portions.