Butternut Squash Gnocchi Pasta

Preheat the oven to 400° F.

In a bowl, toss together the olive oil, butternut squash, garlic, thyme, rosemary, red pepper flakes, salt, and pepper. 

Wrap the head of garlic in foil, but before closing it up, pour a dash of olive oil on the top where you sliced with a pinch of salt. 

Line a baking sheet with foil and place the wrapped garlic onto it. Pour the contents of the bowl and spread it out.

Bake for 35 minutes, until the squash is tender.

Add the butternut squash, garlic, and ricotta to a food processor. Puree until smooth. Season with salt and pepper.

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.

• If making gnocchi, cook gnocchi until just tender (they float to the top, then give them 30–60 seconds more) and then pan-searing the gnocchi in a little butter after boiling — it gives a golden, crisp outside that holds up beautifully against the creamy sauce.

In a large skillet, melt together the butter, sage, and rosemary. Cook until the butter is browning, then add the butternut puree and ½ cup pasta cooking water, stirring until combined. Melt in the gouda and parmesan.

Add the pasta to the sauce, tossing to combine. If needed, thin the pasta sauce with a little of the reserved cooking water.

Divide the pasta between plates. Top with parmesan and prosciutto. Twirl the pasta up.