Hokkaido squash gnocchi w/ crispy sage leaves

Peel and cube the squash.

Toss in oil.

Roast squash in oven for 25 mins at 170c

add 1 cup flour

.5 cup tapioca starch

.5tsp salt

Mash and roll into balls then roll with a fork to give texture.

Batch boil until they float.

Fry with a handful of sage leaves.

Devour.