Preheat an oven to 350 degrees. 

Squeeze out the roasted garlic, mash with a fork and reserve.

Clean and prick the skin of the potatoes.

Place the potatoes into an oven proof container and cook until done.

Remove at once, cut in half, scoop out the potato flesh and pass through a ricer or food mill into a large work bowl.

Steam the squash over a medium boil until tender, pass through a food mill.

Add the potatoes, 3T of roasted garlic, the ricotta, parsley, egg and egg yolk.

Add 2 cups of the flour and mix quickly using 2 or 3 forks held in you hand, let the fork tines ‘pull’ the ‘dough’ into a pile of small clumps.

Add more 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 ½ inch using a pastry bench knife.

Freeze on a sheet pan and bag for later use…or cook in rapidly boiling salted water until dumplings float for 60 seconds.

Drain and serve…. Try tossing the gnocchi in browned butter seasoned with fresh sage leaves, minced parsley, a pinch or two of lemon zest and some tomato dice for contrast.