Winter Squash Gnocchi

The kids could not get enough of these. Emmett had 3rds. They were my first attempt at gnocchi and were easy and fast enough I'd try it again.

http://www.myrecipes.com/recipe/butternut-squash-gnocchi-10000001842372/ 

1 winter squash (will need about 2 cups of flesh when cooked) 
1/2 tsp. salt
1/4 teaspoon ground pepper
1/4 teaspoon freshly ground nutmeg
3 to 3 1/2 cups flour, plus more for shaping
3 tablespoons butter, melted 
1/2 cup freshly shredded parmesan cheese (or other hard cheese, such as asiago or pecorino), plus more at the table
Freshly ground black pepper

With a fork or sharp knife, poke holes all over squash (or cut into quarters and scoop out seeds then proceed) Microwave it on high 10 minutes. Let sit until cool enough to handle. Halve squash lengthwise; scoop out and discard seeds. Flesh should be tender when scraped with a fork; if it isn't, microwave on high (cut side down) in 1-minute intervals until tender. Let sit until cool enough to handle. Scrape out flesh (discard peel). Blend in food processor until smooth.

In a large bowl, thoroughly combine 2 cups mashed squash, 1/2 tsp. salt, the white pepper, and nutmeg. Stir in flour, 1 cup at a time, until a dough forms (it will pull away from inside of bowl).

Turn dough out on a generously floured work surface. With well-floured hands, knead dough 10 to 12 times.

Divide dough in quarters. Cover unused batches with plastic wrap. Roll other batch into a 3/4-in.-thick rope and cut into 1/2-in.-long pieces. Put pieces on a floured baking sheet and set aside. Repeat with remaining dough.

Bring a large pot of salted water to a boil. Boil gnocchi until they rise to the surface, about 4 minutes; cook 30 seconds longer and then lift with a slotted spoon, making sure water drains from gnocchi, and place in a large serving bowl. Gently toss with butter and top with cheese and a sprinkling of black pepper. Serve hot and pass extra cheese at the table.