For the gnocchi:
1 cup (225 grams) roasted winter squash puree
1 cup (225 grams) whole-milk ricotta
3 large eggs
1/4 cup (35 grams) grated Parmesan
1 1/2 teaspoons fine sea or kosher salt
1/8 teaspoon freshly grated nutmeg
1/2 cup (grams) potato flour (not starch)
1/2 cup (55 grams) millet flour, plus more for rolling
1/2 cup (80 grams) sweet rice flour, more as needed
To finish the gnocchi (makes 2 servings):
1/3 of the pumpkin ricotta gnocchi
olive oil, as needed
85 grams pancetta, diced
1/3 small head red radicchio, leaves torn into 1-2″ pieces
1- 2 tablespoons chopped parsley, plus a few pretty leaves for garnish
a few large sage leaves, sliced
1 tablespoon lemon juice
Make the gnocchi:
In a large bowl, whisk together the squash puree, ricotta, eggs, Parmesan, salt, and nutmeg. Stir in the potato flour and millet flour, then add the rice flour a little at a time until the dough starts to come together. It should be slightly sticky, but firm enough to come away from the sides of the bowl and hold a shape. Scrape the dough out onto a surface dusted with millet flour, invert the bowl over the dough, and let rest 15-30 minutes (this gives the dough a chance to absorb moisture which will make it easier to work with).
When the dough has rested, knead it for a minute or two, dusting the surface and your hands with just enough flour to keep it from sticking. The dough should feel smoother and clay-like, but still be a bit soft/sticky.
Shape the gnocchi:
Divide the dough into 6 portions. Squeeze, press, and roll one portion into a long, 3/4″-wide rope, dusting the surface and your hands with just enough millet flour to keep it from sticking. Use a knife or metal bench scraper to cut the rope into 1″ lengths.
Dip the tines of a fork in millet flour, tap off the excess, and press a gnocco into the back of the fork, using the side of your finger to make a lengthwise indentation in the gnocco. Remove your finger, and fold the gnocco over itself with the back of the fork to form a crease on the back and ridges on the front. As you work, place the gnocchi on a sheet pan dusted with millet flour.
Finish the gnocchi:
Bring a medium saucepan half filled with water to a boil on the Boiling Plate. Carefully drop in one third of the gnocchi. When all the gnocchi have floated to the top, let them boil for 1 minute, then scoop them out with a slotted spoon and drain. Set aside.
Coat the bottom of a wide skillet (10″ or larger, preferably cast iron, or heavy stainless steel) with a thin film of olive oil. Warm on the Simmering Plate until the oil shimmers. Add the pancetta and cook, stirring occasionally, until the pancetta has taken on some color, 3-5 minutes. Remove the pancetta to a bowl, leaving the fat in the pan. Add the gnocchi in a single layer, and don’t move them until they have a golden sear on the first side, 4 minutes or so. Use a pair of tongs to rotate each gnocco to the second side, and cook until crusty on that side, another few minutes. Remove the gnocchi to a platter or bowl.
Add the radicchio to the pan and cook until just wilted, tossing with the tongs, a minute or so. Add the gnocchi and pancetta back to the pan, scatter the herbs over the top, and toss to combine. Drizzle with olive oil and a bit of lemon juice, then taste for balance and seasoning.
Divide the gnocchi between two plates, and top with freshly ground black pepper and grated Parmesan. Garnish with a few pretty leaves of parsley if you like, and serve immediately.
Recipe and images from https://bojongourmet.com/2014/01/gluten-free-pumpkin-ricotta-gnocchi/