Preheat oven to 400° F.
Peel and cube butternut squash (or potatoes) and add to a baking sheet with a drizzle of olive oil.
Roast for 25 minutes (or until fork tender). Allow to cool slightly to the touch. Having it be slightly warm will help the dough form better, so don't let it sit and forget about it!
Combine flour and butternut squash (or potatoes) in a food processor and blend until a dough forms. It may take a bit, but it will all compile into one large clump! Remove the dough and form a ball.
Lay down parchment paper and coat in flour. Sprinkle flour over the dough ball as well.
Begin making logs of dough from the dough ball. Don’t be too particular with this, just be sure to form somewhat equal size widths/general shapes.
Use a knife to cut the ropes into gnocchi pieces.
Boil a pot of salted water. Add the gnocchi to the water once boiling and cook until it start to rise (a few minutes). Gently stir it to ensure it doesn’t stick to the bottom.
Drain the gnocchi and add to a skillet on the stove with olive oil.
Cook gnocchi until golden, moving around gently.
Move gnocchi to the edges of the pan, making a space in the center.
Add in all sauce ingredients aside from the tapioca flour. Stir and simmer for a few minutes.
Once the sauce is hot, add the tapioca flour and stir immediately (this thickens the sauce).
Once the flour is fully combined, incorporate the gnocchi into the sauce and allow to simmer for a few minutes until the sauce is thick.
Serve immediately and enjoy!
