Butternut Squash Gnocchi with Fontina Cheese Sauce

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; coat with cooking spray.

Place squash, cut sides down, on prepared baking sheet. Wrap potato in aluminum foil and place alongside squash. Roast in preheated oven until squash and potato are very tender, about 1 hour. Remove from oven; let stand until cool enough to handle, about 20 minutes.

Scoop squash flesh into a bowl; discard squash shells, and mash flesh. Press potato through a ricer into bowl with mashed squash. Working quickly and using gloved hands, add egg, 3 cups of the flour and 3/4 teaspoon of the salt to squash mixture; knead until dough is just smooth.

Divide dough evenly into 4 portions. Roll each portion into 1 (20-inch-long) rope. Cut each rope into 24 (3/4-inch) pieces. Roll each piece over tines of a fork; place on a clean baking sheet lined with parchment paper. Refrigerate, uncovered, at least 1 hour or up to overnight (or freeze 30 minutes).

Whisk together 1/2 cup of the milk and remaining 3 tablespoons flour in a small measuring cup or bowl. Bring remaining 1 1/2 cups milk to a boil over medium-high in a saucepan; whisk in flour mixture. Cook over medium-high, whisking often, until slightly thickened, about 4 minutes. Remove from heat. Stir in cheese, pepper, nutmeg and remaining 3/4 teaspoon salt. Set aside at room temperature until ready to use.

Bring a large pot of water to a boil over high. Working in 8 batches, add cold gnocchi; boil, stirring occasionally, until gnocchi begin to float, 2 to 3 minutes. Using a slotted spoon, transfer gnocchi to a plate lined with paper towels.

Heat 1 tablespoon of the oil over medium-high in a large nonstick skillet. Add half of the gnocchi; cook, tossing occasionally, until lightly browned, about 2 minutes. Add half of the cheese sauce and half of the parsley; toss to coat. Spoon mixture into a large serving bowl. Repeat process using remaining oil, gnocchi, cheese sauce and parsley. Serve immediately.