1 small butternut squash, about 1 1/2 lb (675 g)

1 egg

1/4 teaspoon (1 ml) ground nutmeg

1 teaspoon (5 ml) salt

2 cups (500 ml) unbleached all-purpose flour

4 slices bacon, chopped (or pancetta)

1 onion, chopped

2 tablespoons (30 ml) olive oil

1/2 cup (125 ml) white wine

1/2 cup (125 ml) 15% cooking cream (or 35%)

1/2 cup (125 ml) chopped parsley

1/2 cup (125 ml) chopped fresh basil

Parmigiano-Reggiano cheese shavings, to taste

Salt and pepper

With the rack in the middle position, preheat the oven to 190 ° C (375 ° F). Line a baking sheet with parchment paper.

On a work surface, cut the squash in half lengthwise and remove the seeds. Season with salt and pepper. Place on the sheet, cut side down, and cook for 45 minutes or until the squash is tender with the tip of a knife. Let cool.

Remove the flesh. You'll need 375 ml (1 1/2 cups) of the flesh. Refrigerate or freeze the remaining for another use. Cover and refrigerate until completely chilled.

In a large bowl, purée the squash with a fork. Add the egg, nutmeg and salt and stir to combine. Gradually add the flour, stirring until smooth.

On a lightly floured surface, knead the dough until it becomes soft and smooth, about 3 minutes. Add flour, if needed. Place in a bowl, cover and refrigerate for 30 minutes.

Divide dough into quarters. On a lightly floured surface, form four 1-cm (1/2-inch) in diameter cylinders. Cut each roll into 1-cm (1/2-inch) long pieces. Sprinkle with flour.

In a large pot of salted boiling water, cook the gnocchi, half at a time, for about 5 minutes or until tender. Drain and lightly oil. Set aside.

In a large skillet, brown the bacon and onion in the oil. Deglaze with the wine. Add the cream and reduce by half. Add the gnocchi and herbs. Reheat and adjust the seasoning. Serve and sprinkle with Parmesan cheese shavings.

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