Butternut Squash Gnocchi with Whiskey Cream Sauce

1. Cut the squash in half and remove the seeds. | 2. Place the halves cut-side down on an oiled, rimmed baking sheet. | 3. Roast in the oven for 30-40 minutes, or until the squash is soft.

1. Once roasted, scoop the flesh of the squash into a food processor. | 2. Puree until completely smooth.

1. In a mixing bowl, combine the pureed squash with Parmesan cheese, nutmeg, salt, pepper, and eggs. | 2. Gradually add the flour, mixing by hand until well combined. The mixture will be very sticky.

1. Flour a work surface and a large piece of parchment paper. | 2. Dust your hands with flour and take a handful of dough. Roll it into a long strip about 1 inch wide. | 3. Cut the strip into pieces. | 4. To create ridges, place each piece in the palm of your hand or on the cutting board and gently roll with a fork. | 5. Place each piece on the floured parchment paper and repeat with the remaining dough.

1. Bring a large pot of water to a boil. | 2. Boil half of the gnocchi at a time, removing them with a skimmer once they float to the top (about 5 minutes). Repeat with the second batch.

1. While the gnocchi is cooking, heat a large skillet over medium heat. | 2. Add butter and flour, whisking until smooth. | 3. Stir in the shallots and garlic, sautéing for 3 minutes. | 4. Add bourbon and chicken stock; raise the heat and bring the sauce to a boil. | 5. Allow the sauce to reduce to a thin gravy-like consistency. | 6. Lower the heat to medium-low and stir in the cream. Season with salt and pepper to taste (about 1 tsp of salt).

1. Once the gnocchi are cooked, transfer them directly into the cream sauce using a skimmer. Stir gently to coat. | 2. Serve the gnocchi warm, garnished with fresh thyme leaves. This recipe serves 4.

If the cream sauce thickens too much, add a little water from the gnocchi pot to thin it out!