Winter squash gnocchi with crumbled sage and walnut oil

Peel and seed squash (use a full-flavoured squash like Sweet Mama, Red Kuri, Ambercup or Butternut), and cut it into cubes.  Roughly chop onion.  Place squash, onion and garlic in a bowl and toss with olive oil and salt to cover.  Roast at 350 for approximately 45 minutes (until all vegetables are soft).

Puree all vegetables in a food processor, transfer to a bowl and stir in 1/4C of asiago.  Add flour (wheat, rice or spelt all work well) a bit at a time, just enough to hold dough together. (The less flour you use, the more tender the gnocchi will be.  It will feel really wet and sticky - not "dough-like" at all.)  Use lots of flour on the work surface because the dough will be very wet.  Roll approximately 1/2C at a time into a roll about 1/2" in diameter, and cut into bite-sized pieces.  This is where it helps to have a friend, because the dough's pretty sticky and you'll have to wash your hands after each roll to be able to cut them - or have a friend do the cutting while you roll.  Place gnocchi on wax paper on a tray and let dry for approximately 30 minutes*.  Drop gnocchi one at a time in a large pot of boiling, salted water.  Cook until they float to the surface.  Remove with a slotted spoon and drain on wax paper.  Toss with walnut oil, crumbled sage, asiago and salt & pepper to taste.

(*Note:  gnocchi can be frozen at this stage.  Freeze on the tray and then transfer frozen gnocchi to a container in layers separated by wax paper.  Thaw slightly before cooking and serving as above.)