TECHNIQUE: Squash dough is made by combining winter squash cooked, boiled potato, wheat flour 00 for absorbing moisture and providing gluten (and gluten is so important), 1 egg and a teaspoon of nutmeg, freshly grated, to add richness and help bind the squash gnocchi dough together. Wash the Squash, cut in cubes, and peel them. Then put in a large porcelain bowl and cook in microwave at maximum temperature, about 8-10 minutes. Immediately pass squash with a potato ricer. Let cool completely.