Gnocchi with Kabocha, Walnuts, and Scamorza

Cut kabocha squash in half. Scoop out the seeds and any stringy flesh. Remove the stem and peel the outer skin. Dice the flesh.

Heat olive oil in a heavy-bottomed pot over medium heat. Add minced shallot and diced squash. Cook over medium heat until completely softened, 5 to 10 minutes. Add walnuts. Cook and mash until smooth. Add scamorza cheese and cook until cheese is melted and the sauce is creamy, 3 to 5 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.

Use a slotted spoon to scoop the gnocchi out of the water and into the sauce. Use a bit of cooking water to thin out the sauce, if necessary. Toss to coat the gnocchi. Do not stir; this could break or deform the gnocchi.

Divide the gnocchi among 5 plates. Top each plate with a pinch of nutmeg and 1 tablespoon Grana Padano cheese.