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Meal Prep Friendly Healthy

1. Oven to 350 F
2. Poke a ton of holes into the potatoes
3. Roast about 45 minutes uncovered. Add the squash too, pricked as well
4. Cut open, scoop out the inners while they're still warm. Work quickly.
5. Press through a ricer, add 25g egg yolk, a bit of salt, add most of the flour.
6. Use a bench scrapper to fold in and chop. Don't kneed the dough. Fold and chop. Let roll and rest in a bowl for 15 minutes and a plastic wrap over it.
-Moving to sauce while dough rests
8. Chop mushrooms finely, cook over butter in a pan, a bit of thyme. Set to the side.
9. Chop the squash into cubes
- Back to gnocchi
11. Put a bit of semolina on the counter, divide dough into 4 pieces, and then gently roll into wiener shape, chop into pieces with sharp knife.
12. Cook gnocchi in boiling water with salt, but be ready in a frying pan with butter.
13. Get a light gold color on the gnocchi in the frying pan, one flip, then add chicken stock, mushroom, squash.
14. Reduce the stock some, finish with butter and parm and small splash of vinegar and parsley.