Squash Gnocchi with a Creamy Herb Sauce | RICARDO

Ingredients

• 1 small butternut squash, about 1 1/2 lb (675 g)
• 1 egg
• 1/4 teaspoon (1 ml) ground nutmeg
• 1 teaspoon (5 ml) salt
• 2 cups (500 ml) unbleached all-purpose flour
• 4 slices bacon, chopped (or pancetta)
• 1 onion, chopped
• 2 tablespoons (30 ml) olive oil
• 1/2 cup (125 ml) white wine
• 1/2 cup (125 ml) 15% cooking cream (or 35%)
• 1/2 cup (125 ml) chopped parsley
• 1/2 cup (125 ml) chopped fresh basil
• Parmigiano-Reggiano cheese shavings, to taste
• Salt and pepper