Preheat oven to 300 degrees.

Roast the garlic bulb. Remove and let rest at room temperature, then squeeze out roasted garlic cloves. Reserve. Add 2 T. of the roasted garlic, ricotta, parsley, egg, and egg yolk to a large work bowl. Add riced squash and potatoes.

Add 2 c. of flour and mix quickly—using two or three forks held in your hand, let the fork tines ‘pull’ the ‘dough’ into a pile of small clumps; add flour a little at a time until dough holds together when pinched. Gather dough into a ball and let rest for several minutes. Roll out onto a floured work surface and cut into fifths. Roll each piece by hand into a long ‘hot dog.' Cut every 1/2 inch using a pastry bench knife. Freeze on a sheet pan and bag for later use, or cook right away in rapidly boiling salted water until dumplings float for 60 seconds. Drain and serve.

To plate:
Melt 1 T. butter (for each serving of 12-14 gnocchi) in a large skillet and when it turns light brown add some fresh thyme and sage. When butter turns nut brown, add cooked gnocchi, tossing gently. Season and serve with plenty of passed Parmigiano Reggiano at the table.