Butternut Squash Gnocchi

Steam in oven a 3 lb butternut squash when cooled purée to make 2 cups
2 beaten eggs
1/2 tsp of salt
4 cups Gluten free flour - start with one and then knead in as needed

Once mixed roll out long snake like shapes. Cut into even 1 inch pieces and roll of a fork or a wooden gnocchi board to create an indentation.

Place on parchment paper in fridge for 2 hours or freeze

Boil in salt water and add sauce of your choice