Butternut Squash Gnocchi ~ It's Gluten Free - A Zest for Life

Ingredients

• 1 medium Honeynut Squash (total: 2 1/2 cups peeled and sliced (or butternut squash))
• 2 teaspoons neutral oil*
• 4 cranks black pepper
• 1/4 teaspoon sea salt
• 1 cup ricotta cheese (part-skim or full fat)
• 2 large eggs (I used pasture raised)
• 1 1/2 teaspoons good quality garlic powder
• 1/8 teaspoon nutmeg (grated fine)
• 1/2 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1 1/2 cups gluten free flour blend (can use regular flour)
• 1/2 cups Parmesan Reggiano cheese (grated fine (plus some shaved for the finished dish))
• 4 tablespoons unsalted butter
• 2 medium garlic cloves (peeled and thinly sliced)
• 2 tablespoons fresh herbs (such as marjoram or parsley)
• 1/4 cup Shavings of Parmesan Reggiano (shaved with peeler )
• 3 tablespoons fresh herbs such as marjoram ((parsley or chives))