Parisian-Style Gnocchi with Squash | RICARDO

Ingredients

• 1 butternut squash, about 3 lb (1.4 kg)
• 1/4 cup (60 ml) white wine vinegar
• 1/4 cup (60 ml) water
• 1 tbsp pickling spices
• 1 tbsp (15 ml) maple syrup
• 1 tbsp (15 ml) olive oil
• 1 garlic bulb, halved
• 1/4 cup (55 g) butter
• 1 cup (250 ml) milk
• 1/4 cup (55 g) butter, cubed
• 1/2 tsp salt
• 1 1/4 cups (190 g) unbleached all-purpose flour
• 3 eggs
• 2 cups (140 g) fresh Parmesan cheese, finely grated
• Olive oil, for coating
• 2 tbsp (30 ml) olive oil
• 1/2 cup (35 g) fresh Parmesan cheese, finely grated
• 1/2 cup (25 g) mixed herbs, finely chopped (such as dill, parsley, chives)
• 8 sage leaves, finely chopped
• 1/2 lemon, zest finely grated
• 2 tbsp salted roasted pumpkin seeds