Butternut Squash Ricotta Gnocchi Recipe

Cut the squash in half.
Cover with foil and bake in a preheated 400°F (200°C) oven for 35-40 minutes, until the flesh is soft.
Remove from the oven.
Cool and scoop out the flesh.
Blend the squash with the cheese in a food processor into a fine puree.
Add the eggs and the spices.
Add 1 cup (250 ml) of flour and begin to knead.
Slowly add the remaining flour kneading until the mixture becomes a soft dough yet firm enough to hold shape.
Shape the gnocchi by dropping teaspoon size dumpling onto a lightly floured surface, mold into small balls and press down with a fork.
In a large kettle of boiling salted water drop the dumplings into the water.
Once the gnocchi float to the top, cook for an additional 3 minutes.
Place onto a warm serving plate.
Heat the butter in a skillet.
Saute the ham and radicchio for 1 minute, pour over the gnocchi, toss and serve.