Squash Gnocchi

Don't bother with a ricer. It used to be the best way to get the appropriate texture but a cheese grater blade on your cuisinart will do just as well and be 1/4 the time and mess. Or do I speak to soon. Maybe they will fall apart  We will see. Stay tuned. Right now the gnocchi are cooling in my new fridge and I will cook them tonight.

Go here for the recipe I used. I don't know what squash I actually used.
http://www.epicurious.com/recipes/food/views/Butternut-Squash-Gnocchi-with-Sage-Brown-Butter-361270