Gnocchi di Zucca alla Versiliese (Butternut Squash Gnocchi Versilia-style)

• 3 pounds butternut squash, peeled, seeded, and cubed
• 1 cup water
• 1 teaspoon salt
• 4 eggs, lightly beaten
• 1 cup white flour (or as much as necessary to create a thick dough)
• 1 35-ounce can Italian tomatoes, drained and chopped
• 3 leaves fresh basil
• 2 cloves garlic, crushed
• 4 tablespoons extra-virgin olive oil
• Parmigiano Reggiano, grated

1. Cook the cubed squash in 1 cup water until soft enough to mash; drain and pass through a food mill, or blend in a food processor.
2. Add the salt, eggs, and flour and work with your hands until a ball of dough is formed.
3. Roll the dough on a floured surface into a series of long cylinders approximately 1 inch in width; cut each cylinder into individual cork-size gnocchi, approximately 1 inch in length.
4. For the sauce heat the oil in a large skillet; cook the garlic until golden. Add the tomatoes and the basil, cover, and cook for 20 minutes.
5. Meanwhile, cook the gnocchi in plenty of salted boiling water; drop them one by one into the water. They are cooked when they float to the surface, approximately 6 minutes.
6. Remove with a slotted spoon and place in a serving bowl, alternating a layer of gnocchi with a layer of sauce topped with grated cheese; serve hot.

Makes approximately 60-80 gnocchi to serve 4.