Parisian-Style Gnocchi with Squash

Ingredients

• Squash

  • 1 butternut squash, about 3 lb (1.4 kg)
  • 1/4 cup (60 ml) white wine vinegar
  • 1/4 cup (60 ml) water
  • 1 tbsp pickling spices
  • 1 tbsp (15 ml) maple syrup
  • 1 tbsp (15 ml) olive oil
  • 1 garlic bulb, halved
  • 1/4 cup (55 g) butter

• Gnocchi

  • 1 cup (250 ml) milk
  • 1/4 cup (55 g) butter, cubed
  • 1/2 tsp salt
  • 1 1/4 cups (190 g) unbleached all-purpose flour
  • 3 eggs
  • 2 cups (140 g) fresh Parmesan cheese, finely grated
  • Olive oil, for coating

• Toppings

  • 1/4 cup (55 g) butter
  • 2 tbsp (30 ml) olive oil
  • 1/2 cup (35 g) fresh Parmesan cheese, finely grated
  • 1/2 cup (25 g) mixed herbs, finely chopped (such as dill, parsley, chives)
  • 8 sage leaves, finely chopped
  • 1/2 lemon, zest finely grated
  • 2 tbsp salted roasted pumpkin seeds